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Lemon-Blueberry Bundt Cake!


I LOVE most things lemon and definitely all things blueberry, put them together and JESUS CHRIST you have a dessert. I had some extra box cakes laying around and I was trying to figure out what to do with them. I ended up deciding to experiment. I use box cakes for experiments when I am testing out desserts or when I am making prop cakes for photo shoots in order to save money. Good and real ingredients cost good and real money which isn't necessary for food props. Once I get the box recipe to taste exactly how I want, I think use my from scratch bundt cake recipe which actually tastes way better than the box.

I get people all the time that ask for short cut dessert recipes, and usually I don't have an answer for them. Well this time you guys are in luck, I DO. So this recipe is for those that are not from scratch bakers. First of all, some people want to be a top chef until it's time do top chef shit in that kitchen. But everybody isn't a top chef or baker, and if you are not, it's okay, I got you covered. Let's get straight to it.


1 butter golden box cake mix

3 eggs

1 cup milk

1/2 cup sour cream

1/3 stick of butter

Zest of 1 lemon

1 cup blueberries (frozen or fresh)


1 cup powdered sugar

2-3 TBS milk


1.) Preheat oven to 350 and grease a 10 inch bundt pan

2.) Next mix all ingredients in one bowl

3.) Pour ingredients into bundt pan

4.) Bake for 30 minutes or until a fork comes out clean

5.) Let cake cook for 10-15 minutes

6.) Place plate on top of the bundt pan and flip

For the glaze:

1.) Mix together powdered sugar and milk until smooth

2.) Pour all over cake

Try this recipe and let me know what you think and it's okay to use the box as long as you know how to doctor them up! Until next time,

With Love & Food,

-Chef Morghan

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