A ‘cake-mix-easy’ spiced chocolate Bundtcake laced with blueberries and decorated with whipped creamand more blueberries.
Recipe: Chocolate BlueberryBundt Cake
1 (18.25-ounce) package chocolate cakemix2 cups fresh or frozen blueberries- divided use (thaw slightly if using frozen)1 teaspoon ground cinnamon 1 teaspoon and ground cloves1 teaspoon ground nutmeg 1/2 cup heavy cream 2 tablespoons granulated sugar 1 teaspoon vanilla extract
Preheat oven to 350°F (175°C).Grease and flour a 10-inch Bundt cake pan; set aside.
Empty cake mix into large mixing bowl,reserving 1/3 cup of the dry cake mix. Stir in nutmeg, cinnamonand cloves. Prepare cake according to package directions.
Toss 1 1/2 cups blueberries with the reserveddry cake mix. Gently fold the blueberries into the cake batter.Pour into prepared cake pan.
Bake for about 40 to 50 minutes or untilcake springs back when pressed lightly in the center. Cool onwire rack for 10 minutes, then loosen from pan and turn out onserving plate. Cool to room temperature and then refrigerate.
Whip heavy cream with sugar and vanillauntil soft peaks form.
When ready to serve, decorate cooled cakewith whipped cream and remaining 1/2 cup blueberries. Store cakein refrigerator.
Makes 12 servings.
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