Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

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It’s almost Mother’s Day! This year is especially exciting for me as this is my first official Mother’s Day with my sweet guy! He was in my tummy last year, but I really had no idea how much my world was going to change once he graced us with his presence. There is really no other feeling like being a mom. It isn’t always perfect and it isn’t always easy, but it is a joy like no other and I wouldn’t trade it for anything. 

Mommy Newborn Photo

I know I’m biased, but I have the world’s greatest mom. So this day has always been so special to me. I now also have the world’s greatest mother-in-law and step mother-in-law, so Mother’s Day is one of the best days of the year to celebrate the many mommas in my life who love and sacrifice so much for their kiddos. 

Mother’s Day always centers around three main things in our family: Quality time, delicious food, and a creative and meaningful gift these mommas wouldn’t buy for themselves! 

There is something about a bundt cake that says Mother’s Day to me. Bundt cakes are classic and lovely, just like a mom. And you don’t have to be a professional baker to make a bundt cake beautiful and delicious! My first bundt cake pan came from my momma and my Nina (my grandmother) makes the most delicious bundt cakes!

One of my new favorite bundt cake recipes is this Lemon Blueberry Bundt Cake. It is super easy and you don’t have to have the entire baking aisle in your pantry. It only requires a few ingredients to make you look like Martha Stewart at your Mother’s Day family gathering! 

Gather those ingredients and let’s bake! 

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake Ingredients

Cake Ingredients:

  • 1 yellow box cake
  • 3 eggs
  • 1/2 cup of vegetable oil
  • 1 cup of water
  • 2 cups of blueberries – I used frozen wild blueberries, but fresh will work too! 
  • 1/3 cup fresh lemon juice
  • 2 tbsp. fresh lemon zest 

Lemon Glaze Ingredients:

  • 1/4 cup powdered sugar 
  • 1-3 tbsp. lemon juice 

Vanilla Glaze Frosting Ingredients:

  • 2 cups of powdered sugar
  • 1/4 cups of milk 
  • 1 tsp. vanilla extract 
  • 2 tsp. lemon juice 

Ready, Set, Bake! 

Heat oven to 350• F.  Prepare the box cake as directed on the box. 

Mother's Day Lemon Blueberry Bundt Cake

Mix the lemon juice and lemon zest into the cake.

Gently fold the blueberries in to the cake and distribute them evenly throughout the bowl.

Quick Tip: If you are using frozen blueberries, make sure they are thawed before adding them to the cake. You can add the frozen blueberries to a sauté pan on low heat to help defrost. This will bring out some of their juices, so make sure to strain some of the juice before adding the blueberries to the cake. Otherwise the cake will have too much liquid from the berries. 

Add the cake batter to a lightly greased bundt pan and bake for 38-42 minutes as directed on the box.

Dessert Recipe Lemon Blueberry Bundt Cake

For the lemon glaze, add the powdered sugar to a small bowl and add the lemon juice one tbsp. at a time until you have the desired taste and consistency. If the glaze is too thick, you can add a little bit of water to thin out the glaze. 

For the vanilla frosting, combine all ingredients together and mix with a stand mixer or hand mixer until combined.

Once the cake is finished baking, allow the cake to cool completely before removing it from the pan.

Place a plate or cake stand on top of the bundt pan and carefully flip the pan over to release the cake onto the plate or cake stand. 

Lemon Blueberry Bundt Cake Recipe Mother's Day Brunch

Use a toothpick to poke small holes on top of the cake and pour or brush the lemon glaze on top of the cake. The glaze will soak into the cake giving it extra lemony deliciousness and an extra moist cake! Depending on how much lemon flavor you like will depend on how much of the glaze you use. I like to use about half on the cake and save the other half to serve with the cake for those who want extra glaze! 

Slowly pour the vanilla frosting on top of the cake allowing it to naturally fall down the grooves of the bundt cake. Like the glaze, the amount is completely up to you! I liked to use just enough to coat the top and make it pretty! I serve the rest of the frosting on the side of the cake for those who like a little cake with their frosting. I’m definitely talking about my momma here. 

Mother's Day Lemon Blueberry Bundt Cake Recipe

For extra garnish, zest part of a lemon on top of the cake. Enjoy!  

Lemon Blueberry Bundt Cake Recipe

I hope this cake brings joy to everyone at your table! How did it turn out? I would love to see your beautiful cakes! Leave me a comment below or send me a picture on Pinterest here! I hope you have a beautiful Mother’s Day! 

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How To Make A Taco Cake

Taco Cake

Who doesn’t love tacos? Taco night is definitely a weekly staple in our household. Last year, one of our best friends was having a taco themed birthday party. His wife was planning all the details and mentioned wanting to have a taco cake. I immediately volunteered to make the taco cake because it sounded like a really fun challenge. I had never made a taco cake before, but I figured it couldn’t be that hard, right? Thanks to this amazing tutorial from Studio DIY, it was honestly a piece of cake! Ha! But I definitely learned a couple of things during this process. 

How To Make A Taco Cake

The cake batter I made was enough for two 8-inch round cakes so my husband decided to make one too so that we could have a little bake-off! It was so fun y’all. We took the taco cakes to our friend’s party and had everyone vote on the best looking taco cake. So I HAVE to ask y’all, which one is your favorite? 

Taco Cake

Side Note: See the terrible grease showing on the cardboard from the buttercream? I definitely learned my lesson. See my quick tip below Step 1 to see how to prevent this rookie mistake. Face palm for sure. SO embarrassing. Lesson learned. 

Okay now that you have already made your mental vote, I will tell you that my hunky husband won the votes at our friend’s party.  We both took one different creative liberty while decorating that made our cakes stand out. As I was mixing the yellow buttercream for my taco shell, I left some specs of white in the mix to make it look more like a corn taco shell. Jeremy decided to add some of the crushed Oreos to the frosting on his shell to make it look more realistic.

While I was so annoyed I didn’t win, it was honestly so fun and we had two cakes to enjoy! We even had a request to make another taco cake for another friend’s birthday the following week! And not that I’m bitter or anything, but my husband is a dentist so he is required to have steady hands while working with hand tools on a daily basis. Again, not bitter or anything! =P I’m honestly so proud. 

Date Night!

For a fun date night, enjoy these super easy chicken tacos for dinner and have a taco cake decorating competition for a fun activity and dessert! 

Are you ready to make your own taco cake? Gather all of your supplies and let’s get to decorating! 

Taco Cake Supplies and Ingredients: 

  • 1 8-inch round baked cake 
  • 1 Batch of Buttercream (Check out one of my go to recipes from Paula Dean) 
    • I started with 1 batch of buttercream, but depending on your recipe, you may need to make half of a second batch to make sure you have enough. 
  • Red Food Coloring
  • Green Food Coloring
  • Yellow Food Coloring
  • Brown Food Coloring
  • Orange Food Coloring
  • Crushed Oreos
  • 3 Tbsp. Meringue Powder
  • 4 Cups Powdered Sugar
  • 5 – 7 Tablespoons Warm Water 

Step 1: 

Cut your 8-Inch round cake in half. Spread buttercream on the bottom of each cake half and sandwich them together. This will act as your filling so be generous! Spread a little bit of buttercream on the flat edge of your sandwiched cake and place the flat edge on your cake stand. You should now have the shape of a taco on your cake stand. 

 

How to Make a Taco Cake

Decorate A Taco Cake

Quick Tip: As you can see, I made the rookie mistake of using a round cardboard cake board as my base to decorate. Since my cake is not round, you see SO much cardboard and it just looks terrible! And once you start decorating, there is no moving the cake without absolute disaster! This is why I recommend first placing it on the cake stand you plan to serve the cake on. 

Another Quick Tip: The birthday boy requested a strawberry cake, so of course that is what he received. However, the strawberry cake did make it look like raw taco meat when we cut into the cake. Ha! SO if you don’t have a cake flavor preference, a chocolate cake would be the most appetizing visual in my opinion. 

Step 2: 

Cover the cake in a thin layer of the buttercream frosting and place it is the fridge for 30 minutes to chill. This is known as your crumb coat to prevent crumbs from getting into your final layer of buttercream. 

Step 3:

Taco Cake Decorations

While the crumb coat chills, make your buttercream and icing paste colors. 

Buttercream:

¼ cup brown buttercream.

¼ cup green buttercream

Color the remaining buttercream yellow

Icing Paste:

Mix the meringue powder with 5 tablespoons of water to form the icing paste for the cheese and tomato toppings. You want it to be thick, but thin enough for you to pipe. Just add a tablespoon at a time until you have the right consistency. I personally needed 6 tablespoons of warm water. 

Step 4: 

Remove the cake from the fridge and cover the cake in the yellow buttercream until the cake looks like a yellow taco shell! 

Taco Cake

Quick Tip: Use a knife or frosting spatula to smooth the top of the taco and help create a groove for your toppings. See how the picture above doesn’t quite look like a taco? Keep working with your knife or spatula until you have more defined edges on top. I worked on this step until I was pleased with the top. 

Step 5:

Place your brown buttercream in a piping bag and cut a small whole at the bottom of the bag. Fill each side of the taco with the brown frosting about ¼ of the way up each side of the taco. Carefully coat the brown frosting with the crushed oreo pieces to make the “ground beef” for the taco. 

Place your green buttercream into a piping bag and use the Wilton 366 Leaf Tip to pipe the lettuce on the top of the cake. You will cover the remaining yellow top of the taco cake with the lettuce buttercream. 

Quick Tip: Practice using the leaf tip on a paper towel before you pipe the buttercream lettuce on top of the cake.

Step 6:

Divide the icing paste into two bowls and color one red and one orange. Add each icing color to a piping bag with a round tip. Pipe small lines onto parchment paper to make the shredded cheese. For the tomatoes, pipe tiny squares to resemble diced tomatoes. Let the toppings sit until set enough to remove with a knife or small spatula. I waited about 10 minutes.

Place the shredded cheese and tomatoes on top of the cake to finalize your beautiful and delicious taco cake! 

Taco Cake

I would LOVE to see your finished taco cakes! Please leave me a link to your post below. If you want a little more inspiration, check out this Nailed It! themed emoji cake decoration competition I had one my friends last year!

Cake Decorating Emoji Cake

Have you made an awesome cake? I would love to see your finished cakes! Happy decorating, friends!

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Apple Brown Sugar Monkey Bread Recipe

Apple Brown Sugar Monkey Bread Breakfast Recipe

I love having company come to town and stay with us, especially during the holidays! It reminds me of when I was younger and the whole extended family would all stay at one family member’s house! It was the best! Everyone together under one roof spending quality time together while enjoying delicious food around one big table!

Having something yummy to eat at all times is a staple for Southern Hospitality! This is something my family can do in their sleep! My Granny, my Nina, my momma, and every single one of my aunts can give Martha Stewart and Paul Dean a run for their money! I promise you I gain 5 pounds after a weekend with my family! Standing around in my jammies with a hot cup of coffee, laughing and chatting away with my family is seriously like therapy! I absolutely love it! I decided when I was younger that I wanted my home to feel that way for all of my family and friends, too!

Apple Brown Sugar Bundt Cake Recipe

I actually like doing all of the little chores to prepare the house! Things like putting fresh linens on the guest bed, having a welcome basket with bottled water and toiletries that they might need, and having a framed sign with the wifi password on their nightstand. I want to make sure they feel completely at home! While I love having a stunning breakfast to present for my guests, I don’t want to spend hours cleaning up the mess! I want it to taste delicious and look amazing on my table, but I don’t want to lose precious time with my people while I’m having to clean up the kitchen! That is why this delicious Apple Brown Sugar Monkey Bread is the perfect breakfast and brunch recipe to serve to your guests! It requires very little prep work, very little mess, and it looks and tastes like you worked for hours in the kitchen! This is definitely a recipe you will want to print for your recipe box!

Breakfast Recipe Monkey Bread

Monkey Bread Ingredients

2 Cans of Pillsbury Buttermilk Biscuits

3 Chopped Apples (Granny Smith or Red Delicious)

2 Cups of Brown Sugar

1 Cup of Granulated Sugar

1 Tsp. of Salt

1 Stick of Melted Butter

Apple Brown Sugar Monkey Bread Recipe

Directions

Set oven to 350º F and coat your Bundt pan with oil. I was out of canola oil, so I used coconut oil and it worked beautifully!

Cut each biscuit in half. Set aside.

Monkey Bread Recipe

Add the sugar, apples, and salt to a bowl and mix together. Add the butter and biscuits. Lightly toss the biscuits in the mixture until fully coated.

Apple Brown Sugar Breakfast Bundt Cake

Layer the biscuits in the Bundt pan. As you layer, use a spoon to add some of the sugar and apple mixture in-between each piece of dough. Pour any remaining sugar and apple mixture in the bowl on top of the biscuits.

Apple Brown Sugar Monkey Bread

Bake at 350 for 30 to 35 minutes. Every oven is different, so keep an eye on the biscuits to make sure they don’t overcook. Use a toothpick to make sure the biscuits are fully cooked. Let cool for 15 – 20 minutes. Place a bowl on the counter and pour the excess sugary syrup into the bowl. This will prevent the syrup from running all over your beautiful cake stand and it will be perfect to serve as a delicious caramel drizzle!

Bundt Cake Monkey Bread Recipe

Fall Bundt Cake Recipe

Place a cake stand or serving tray on top of the bundt pan. Firmly hold the bottom of the cake stand and quickly flip the bundt pan on top of the cake stand. Slowly pull the bundt pan off of the cake. Drizzle with the caramel syrup and enjoy!

Apple Brown Sugar Bundt Cake

Apple Brown Sugar Bundt Cake Recipe 

Apple Brown Sugar Monkey Bread Breakfast Recipe

Breakfast Monkey Bread Recipe

Do you have a go-to recipe that you love to whip up for company or just a lazy Saturday morning? I would love to try it out! 

Enjoy, friends!

Apple Brown Sugar Monkey Bread
A delicious monkey bread recipe for breakfast, brunch, and dessert!
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Ingredients
  1. 2 Cans of Pillsbury Buttermilk Biscuits
  2. 3 Chopped Apples (Granny Smith or Red Delicious)
  3. 2 Cups of Brown Sugar
  4. 1 Cup of Granulated Sugar
  5. 1 Tsp. of Salt
  6. 1 Stick of Melted Butter
Instructions
  1. Set oven to 350º F and coat your Bundt pan with oil.
  2. Cut each biscuit in half. Set aside.
  3. Add the sugar, apples, and salt to a bowl and mix together. Add the butter and biscuits.
  4. Lightly toss the biscuits in the mixture until fully coated.
  5. Layer the biscuits in the Bundt pan.
  6. As you layer, use a spoon to add some of the mixture in-between each piece of dough.
  7. Pour any remaining sugar and apple mixture in the bowl on top of the biscuits.
  8. Bake at 350 for 30 to 35 minutes. Use a toothpick to make sure the biscuits are fully cooked.
  9. Let cool for 15 – 20 minutes.
  10. Place a bowl on the counter and pour the excess sugary syrup into the bowl.
  11. Place a cake stand or serving tray on top of the Bundt pan.
  12. Firmly hold the bottom of the cake stand and quickly flip the Bundt pan on top of the cake stand.
  13. Slowly pull the Bundt pan off of the cake. Drizzle with the caramel syrup and enjoy!
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