Last year for July 4th, I made my Red, White and Blue Bundt Cake but this year, I made Red, White and Blueberry :).
Now my girlfriend Andrea…who has sampled 99% of my bundt cakes, said her all-time favorite used to be my Cranberry-Orange Bundt Cake but after sampling this one, it’s her new favorite! And Andrea is a bundt cake expert!
So…this holiday, you should celebrate with fireworks, watermelon, swimming and a slice of my bundt cake. You’ll be so happy you did!
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
1 cup fresh blueberries tossed with two tablespoons all purpose flour (see info below)
1 stick of butter, softened
3 cups powdered sugar
1-2 splashes of milk
1 cup of fresh strawberries, chopped
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in blueberries that have been tossed with flour. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, beat butter, powdered sugar, milk and strawberries with an electric mixer. Add more powdered sugar if the frosting is too thin or more milk if it’s too thick. Frost cooled cake.
Ok…the reason why you need to toss the blueberries with flour before baking is so the blueberries won’t all sink to the bottom of your cake. This keeps the blueberries evenly dispersed in your bundt cake.
So fun and festive for your holiday!!