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Ingredients:
● 1 box lemon cake mix
● 1 (3.4 oz) package of lemon pudding mix
● 3 eggs
● 1/2 cup cold water
● 1/2 cup canola oil
● 1 cup fresh blueberries
● 1/2 cup Benigna's Creek Blueberry Wine
Instructions:
1. Preheat the oven to 350°F and grease a 9x13 inch baking pan or if you prefer,
bundt pan.
2. In a large mixing bowl, combine the lemon cake mix and lemon pudding mix.
3. Add the eggs, cold water, and canola oil to the bowl. Mix with an electric mixer on
medium speed for about 2 minutes, or until the batter is smooth and well
combined.
4. Stir in the fresh blueberries and Benigna's Creek Blueberry Wine, gently folding
them into the batter until evenly distributed.
5. Pour the batter into the greased baking pan and smooth it out with a spatula.
6. Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick
inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove it from the pan and
transfer it to a wire rack to cool completely.
8. Slice and serve the Lemon Blueberry Wine Cake, garnished with Benigna’s Creek
Blueberry Wine Glaze (recipe below) and fresh blueberries if desired.
Benigna’s Creek Blueberry Wine Glaze
● 3⁄4 cup powdered sugar
● 1⁄3 cup butter melted
● 1⁄3 - 1⁄2 cup Benigna’s Blueberry Wine
Whisk together the above ingredients until smooth. Spoon over Benigna’s Creek
Lemon Blueberry Cake and serve.
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