Thursday, August 5, 2010

Limoncello-Blueberry Bundt Cake

I made this cake today for my friend, Forest's  birthday. I was thinking of making a rum cake but ran across  a recipe with this name. I combined a couple recipes and added/subtracted a few ingredients based on what I had on hand. I decided this had a summer-like appeal but with the adult spin I was looking for.   Turned out yummy! I served with a dollop of real whipped cream.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time:1 hour, 25 minutes


  • 18 ounce white, yellow or lemon cake mix
  • 4 serving-sized instant lemon pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup limoncello (lemon-flavored liqueur)
  • zest from 1 lemon
  • 1/2  cup sliced almonds
  • 2 cups Fresh blueberries
  • 1 tablespoon flour


  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 cup limomcello


Preheat oven 350 degrees F. Grease and flour 12-cup Bundt cake pan.Sprinkle almonds on bottom of the pan. Combine cake and pudding mixes with eggs, oil and 1/2 cup limoncello. Mix with electric mixer for at least 2 minutes. Combine flour and blueberries in a separate bowl. Fold into cake batter. Pour into prepared pan. Bake for 1 hour. Cool in pan for 20 minutes. Finish cooling on wire rack.

Once cake is completely cool. Move to serving plate. Using meat fork, poke holes all over cake. In a small sauce pan, melt butter with 1/2 water and sugar. Bring to a boil and boil for 5 minutes. Remove from heat and stir in remaining limoncello. Carefully pour glaze over cake. If necessary, use a pastry brush to brush on any overflow of glaze.  Store in an airtight container.

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