Our food editor at AY About You, Kevin Shalin, is always talking about the awesome locally grown produce markets in this area.
Wanna know something that is plentiful this time of year? Blueberries! They are beautiful by themselves with a little whipping cream on them or front and center for a dessert. I have chosen a dessert recipe for today that makes them the stars that they are! Recipe and photo courtesy of Angela Williams from the Country Cooking Facebook group.
Kevin will be so proud to know you’re supporting these businesses and eating their berries, among other goodies.
Lemon Blueberry Bundt Cake
1 box lemon cake mix (just the mix)
1 small box instant lemon pudding
1/2 cup oil
1/2 cup milk
1 cup sour cream
1 cup blueberries washed & dried
Heat oven to 350 degrees.
Combine lemon cake mix, pudding, oil, milk, eggs and sour cream.
Mix until smooth.
Fold in blueberries.
Pour batter into a greased & floured bundt pan.
Bake 45-55 minutes.
Flip pan over on a plate and allow to cool for at least 30 minutes.
Then add this to it:
Powdered Sugar Glaze:
1 1/2cups powdered sugar
3 tablespoons lemon juice
Whisk ingredients together until desired consistency is reached