Lemon Glazed Lemon Blueberry Bundt Cake

Lemon Glazed Lemon Blueberry Bundt Cake | Domesticated Academic

Since educating the worlds children is my full time job, sometimes, I need to ask for help from my friends at Duncan Hines and Betty Crocker. Let’s face it, you’re busy too and if you won’t tell, I won’t tell!!!!  My undying love for all things lemon lives on like my continued adoration for melted cheese and Sirachi. I refuse to feel guilty about any of my loves in life, including lemon. I simply don’t always have time to whip out my full arsenal of baking supplies each and every day, so I take full advantage of box mixes from time to time.

Lemon Glazed Lemon Blueberry Bundt Cake | Domesticated Academic

You’ll love this recipe because you can take the help from a box mix without any guilt and dress it up enough to sell it as homemade. The lemon is lovely and I did dress it up by adding some lemon zest and more lemon juice just to make sure the box mix was lemony enough for me. Don’t worry, it won’t disappoint. I used a standard boxed mix of lemon cake, I think duncan hines and followed the instructions to make the cake with no special ingredients. The blueberries were purchased frozen and I just added them to the bundt pan in a layer.

You’ll need

15 min. + bake/cool time

  • 1 box of lemon cake mix (I used Duncan Hines Siganture Lemon)
  • eggs, oil, and water as directed by mix
  • 3 tablespoons of lemon juice
  • zest of 2 lemons
  • 1 cup of blueberries
  • non-stick spray
  • sugar or flour to coat bundt pan

Glaze

  • 1 cup confectioners sugar
  • 3-4 tablespoons of lemon juice
  1. Pre-heat oven to package directions and prepare bundt pan by spraying with non-stick spray and flour/sugar so it won’t stick.
  2. Prepare cake according to package.
  3. Pour half the cake mix into the bundt pan.
  4. Lay blueberries into cake mix.
  5. Top with remaining half of cake mix.
  6. Bake according to package directions.
  7. Cool completely before glazing.
  8. Prepare the glaze.
  9. Mix the confectioners sugar with the lemon juice with a whisk until blended. If the glaze is too thick for your personal taste, add lemon juice a drop or two at a time until you reach the consistency you like.
  10. Glaze the cake.
  11. Go wild.

Lemon Crinkle Cookies | Domesticated Academic

Lemon Crinkle Cookies

Lemon Coconut Bars

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Blueberry muffin bake

You found me!!!  Thanks for making the change with me.  tastybeautifulfun is gone–why you ask?  It didn’t really ‘fit’ if you know what I mean so I made the move in one fell swoop and here we are!  Don’t worry, all of the recipes transferred very easily thanks to WordPress so if you’ve made it this far, share it with others! I’m not running from the law or anything crazy.

As soon as I get to 20 followers on this blog via email, rss, google, or wordpress feed, there’s going to be a GIVEAWAY!!!!  1 in 20 odds are way better than the lottery 🙂 Share with friends, family, the bloggie world….

Onto the first recipe from the Domesticated Academic!

As if blueberry muffins weren’t magical enough by themselves, I had the bright idea of taking some muffins, breaking them up, and marrying them with a classic french toast custard for an ‘out of this world’ breakfast or brunch idea to share, enjoy, or eat by the forkful all by yourself. How’s that for a run-on sentence?  Pretty good if I do say so myself! Honestly, this was the brain child of a full night’s sleep, a giant glass of iced coffee, and staring at some leftover muffins I had.  This recipe could not be easier to put together, pop in the oven, and walk away for 30 minutes. I had some leftover POWER muffins that I didn’t want to see spoil so they increased their life span.

If you don’t have leftover muffins just ‘hanging around’, you can always take drastic measures and visit your local grocery store in the bakery section or better yet: the sale rack. I always notice those sad muffins at the grocery store, especially the ones that have been relegated to the “sale rack” and at my store, they are sitting out a large table and arranged on a large wooden rack just waiting for someone to see their bright orange tag that says “$1” or something close to that.

You’ll need:

serves 4, 5 min. prep + cook time

  • 4 standard sized blueberry muffins or 2 of those giant muffins
  • 4 eggs
  • 1/2 c. milk
  • 1/2 tsp. cinnamon
  1. Spray and 8×8 or square pan with no-stick spray and preheat the oven to 350 degrees F.
  2. Break muffins into bite sized pieces into baking pan.
  3. Combine eggs, milk, and cinnamon in a bowl and beat until a custard forms.
  4. Pour over muffins and make sure it incorporates well.
  5. Cover with tin foil and bake for 30 minutes.
  6. Remove from oven, let cool a bit, and serve.

POWER muffins: blueberry+oatmeal+yogurt=POWER

Yeah, I said it, POWER muffin baby.  Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. Chobani for the W-I-N again! Perhaps it’s the Olympics that have me all excited, perhaps it’s the love I have for not using oil in baked goods, perhaps I just like to bake. No matter the reason, these muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats. I enjoy some carbs with breakfast and these are a nice change from my typical morning routine.  My everyday ‘menu’ is usually hard boiled egg whites, a slice or two of homemade bread or toast, and a fresh peach or whatever is in season.  And a giant iced coffee during the summer. It’s quick, I boil eggs on Sunday’s so I can spend more time online before I go to work.  It’s not the most exciting thing, but it’s quick, healthy, and I don’t “stray” on my healthier lifestyle track if I have a planned menu.

Fruit is in season at the moment, so I’m being spoiled with a plethora of fresh produce from the garden and the CSA share, and whatever I find. Yes, I scavenge and I’m proud to admit it. I picked up some fresh blueberries but if it’s ‘off season’ you can always get frozen berries and thaw them out. I would recommend straining them and dusting them with flour or sugar so they don’t clump together. I switched out the oil for non-fat honey greek yogurt but kept some butter and two of the eggs.  The yogurt gives them a dense consistency and removes some of the fat. I’m working to remove some of the junk from baked goods, but sometimes you need some butter to achieve a lightness and texture in baked goods.  I just can’t get off the ‘butter’ wagon and refuse to use anything that is a substitute because it’s just not as good. The oatmeal gives the muffins a great texture and adds some fiber, powering you through the morning.

You’ll need:

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.