Recipes




Bundt Blueberry Coffee Cake


Original recipe from Pat Hayes (changes by Ronnie)


Oven 375 degrees


Mix 1/2 cup sugar and 2 T cinnamon. Set aside


1 yellow cake mix


1 instant vanilla pudding mix


2 tsp. butter flavoring  (substitute 1 1/2 tsp. lemon extract)


1 tsp. vanilla


3/4 cup water


3/4 cup vegetable oil


4 eggs


Mix all ingredients except eggs. Beat in eggs 1 at a time.


Grease Bundt pan


Sprinkle 1/2 the sugar/cinnamon mix into bottom of pan


Pour in half the batter, layer with rest of sugar/cinnamon mix, finish with batter. (add1 1/2 cups blueberries, coated with 2 tsp.flour to the cinnamon/ sugar mix before finishing with batter)


Bake about 40 minutes. Cool on rack. Invert. Drizzle with lemon glaze while still a little warm


LEMON GLAZE


2 1/2 cups powdered sugar


3 T fresh lemon juice


1 T melted butter


Mix until smooth and let drip over cake on rack. Put wax paper or plastic wrap

underneath to catch the overflow