We served a new recipe to our returning guests at this week and it was well received so we want to share this free recipe with everyone! We usually try out recipes on family and friends but Joy was confident in this one she found on a blog that she follows. It is full of blueberries, bursts with hints of orange and lemon flavor and is topped with a yummy homemade citrus glaze. Enjoy!
Lemon Blueberry Citrus Breakfast Cake
1 box lemon cake mix
1/2 cup plus 2 tablespoons orange juice (separated and reserved)
1 cup water
1/3 cup canola oil
3 large eggs, beaten
1 1/2 cups fresh or frozen blueberries
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
1 cup powdered sugar
Preheat oven according to cake mix directions. Grease and flour Bundt pan and set aside. In a large mixing bowl, combine lemon cake mix, 1/2 cup orange juice, water, oil and beaten eggs. Using an electric mixer, beat mixture on low speed for 30 seconds, then increase speed to medium and beat batter for an additional 2 minutes. Gently fold in citrus zests and blueberries, mixing only until combined to prevent the batter from turning blue. Immediately pour cake batter into prepared Bundt pan and bake according to package directions or until a toothpick inserted near the center of the cake comes out clean (about 45 minutes). Cool cake completely in pan on wire rack. when cake is cool, invert to release the cake on a serving plate.
To prepare the glaze, blend the reserved orange juice with powdered sugar and mix until smooth, then drizzle over cake. Serves 10-12.
Joy and Jim Fischer, Innkeepers/Owners
“Let the warmth of the Firelight surround you!”