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Blueberry Lemon Pound Cake Recipe

 
Blueberry Lemon Pound Cake

I adore Lemon. I also adore Blueberries. So why not make a cake combining the two together? When I came across this recipe on another blog I was intrigued and well, my mouth was watering. I don’t like the dryness of typical pound cake so I improvised and made some adjustments, which is what I do best as y’all know. This cake was a big hit in our family, the flavors were scrumptiously mouth watering and I was happy to get another serving of fruit into my kids even if it did come in the form of a cake. Small victories, people. Small victories. 
 

 
 
 
Ingredients:
 


1 box Yellow Cake Mix
1 box Lemon Instant Pudding
4 Eggs
1/2 cup oil
1/2 cup milk
1 carton (15oz) Ricotta Cheese
4 T Lemon Juice
1 Pint Blueberries

 



Combine cake mix and dry pudding in a large bowl.

 



Add eggs, oil, milk, ricotta cheese, and lemon juice.

 



Beat until well combined with no lumps, about 2 minutes. Mixture will be thick.

 



Add the blueberries.

 



Gently stir until thoroughly combined.

 



Pour into 13×9 greased baking dish.

 



Bake at 350 for 40-50 minutes or until toothpick inserted in center comes out clean. Mine took the entire 50 minutes to cook and I had to cover it with foil for the last 15 minutes to allow the center to finish cooking without burning the edges.

 



Serve with powdered sugar topping or fresh whipped cream.

 



Doesn’t that look amazing? Check out those blueberries. Is your mouth watering yet?

 

Blueberry Lemon Pound Cake
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Ingredients
  1. 1 box Yellow Cake Mix
  2. 1 box Lemon Instant Pudding
  3. 4 Eggs
  4. 1/2 cup oil
  5. 1/2 cup milk
  6. 1 carton (15oz) Ricotta Cheese
  7. 4 T Lemon Juice
  8. 1 Pint Blueberries
Instructions
  1. Combine cake mix and dry pudding in a large bowl.
  2. Add eggs, oil, milk, ricotta cheese, and lemon juice.
  3. Beat until well combined with no lumps, about 2 minutes. Mixture will be thick.
  4. Add the blueberries.
  5. Gently stir until thoroughly combined.
  6. Pour into 13x9 greased baking dish.
  7. Bake at 350 for 40-50 minutes or until toothpick inserted in center comes out clean.
  8. Serve with powdered sugar topping or fresh whipped cream.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


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Show Us Your House: Foyer

One of my other least favorite places in the house is the foyer. It’s small. It is 2-story but I wish it were laid out better. Another thing on my “if I had to choose a house again” list. That list sure is growing. Too bad my wallet is growing right along with it. Ha!

The door on the right is the front door to the house. See how small the foyer is? The previous owners chose black marble for the entryway and I cannot wait to change it out to hardwood when we do all the floors. Please excuse the blue painted racetrack on the wall, the living room used to be the playroom.

I haven’t painted over it yet because I have no more of the paint that matches the living room and the color is no longer being made. I am planning to repaint the entire living room this year anyway so I just put the black cabinet in front of it for now. I know, totally classy. That’s my whole semi-domesticated side shining through.

I also want to give the black cabinet another coat of paint. I also plan to replace the plate rack and those horrible floral plates above the closet. I haven’t found the perfect thing just yet, but I know I will. My other planned project in this area is to paint the banisters on the stairs. I hate the wood so I’m going to give the entire stairway a remodel with cream paint when I redo all the trim work. It should really brighten up and modernize the stairway.

See that high 2-story ceiling? That’s the reason I have not yet painted this room. The whole scared-of-heights thing has given me pause. But it must be done. My mom found another chandelier at Goodwill for the foyer so we’re going to get that one hung soon. I’m not a fan of the brass, the new one is more of a rubbed bronze and I think it will really change the look of the foyer. I had the hardest time figuring out what to display on the shelf up above the closet but I’m really digging this huge plant arrangement that we were given as a gift.

One thing I do really like about our entryway is the large closet. It used to be a disaster of a mess but earlier this year we did a complete remodel! Now it’s organized and awesome.

See, isn’t that awesome? Space for everyone’s stuff and now my small foyer doesn’t get all cluttered up with bookbags and jackets and shoes.

That’s my small foyer tour. Sometimes, I wish I had one of those large grand entrances with the beautiful foyers but this one works just fine for our family. I call it cozy, that sounds so much better than small doesn’t it?



What’s for Dinner: Weekly Menu

Monday–  Crockpot Sweet & Sour Lemonade Chicken, Tomato Salad

Tuesday– Chicken Lasagna

Wednesday– Leftovers

Thursday– Feta Chicken Tortellini with Spinach

Friday– Pizza Night

Saturday– Grilled Tilapia, Zatarins Yellow Rice, Asparagus

Sunday– FFY (Fend For Yourself)

Crockpot Sweet & Sour Lemonade Chickenrecipe courtesy of Six Sisters Stuff

4 chicken breasts

1 (6 oz) frozen lemonade concentrate, thawed
5 Tablespoons brown sugar
1/4 cup ketchup
2 Tablespoons white vinegar
2 Tablespoons cornstarch
2 Tablespoons cold water

Spray crockpot with non-stick cooking spray and place chicken breasts in the bottom. Combine lemonade, brown sugar, ketchup, and vinegar in a bowl. Mix well and pour over chicken breasts. Cover and cook on low for 6-8 hours or high 3-4 hours. Remove chicken from the crockpot and add cornstarch mixture to the sauce that is left in the crockpot. Stir it in, then cook it on high for about 30 minutes. Pour sauce over chicken and serve.

Feta Chicken Tortellini

1 bag of frozen tortellini
1 pkg Frozen spinach
3 frozen chicken breasts, cooked & cut up
1 can diced tomatoes
1 pkg of feta cheese

Cook tortellini and spinach according to directions on packages. After draining, return tortellini to same pot and add can of tomatoes, feta cheese & chicken. Stir until combined. Serve over top of spinach.

Shared with Menu Plan Monday.



Mandarin Orange Pineapple Cake Recipe

 
Mandarin Orange Pineapple Cake

 

Matt has been begging me to find a recipe for Mandarin Orange Cake. His former employer used to make it all the time and it was amazing! I’ve tried a few recipes that were good but just not right. So I kept trying and then I found this recipe which I adapted and changed around. While it’s not exactly the same, this is the best one I’ve made so far! The pineapple and the mandarin oranges together give it a fabulous flavor!

 

 

 
 
 
Ingredients:
 

1 box yellow cake mix
1/2 cup vegetable oil
1 can (11oz) mandarin oranges, drained (reserve 1/3 cup liquid)
4 eggs
1 can (20oz) crushed pineapple, undrained
1 box (4 serv size) vanilla instant pudding
1 container (8oz) Cool Whip, thawed

 

 

 

 

In large bowl, combine cake mix, oil, eggs, mandarin oranges, and reserved 1/3 cup orange liquid together.

 

 

 

 

Beat with electric mixture on low speed for 30 seconds, then on medium speed for 2 minutes.

 

 

 

 

Pour mixture into a greased 13×9 baking dish.

 

 

 

 

Bake 35-40 minutes at 350. Cool completely, about 1 hour.

 

 

 

 

In medium bowl, combine crushed pineapple and dry pudding mix.

 

 

 

 

Stir together until well blended.

 

 

 

 

Add whipped topping to mixture.

 

 

 

 

Gently stir until mixture is completely combined.

 

 

 

 

Spread mixture on top of cake. Refrigerate until completely chilled.

 

 

 

 

Serve and enjoy!

 

 

 

 

Look at all that yummy. Can you see the pineapple in the whipped frosting? That’s what made this cake divine!

 

Mandarin Orange Pineapple Cake
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Ingredients
  1. 1 box yellow cake mix
  2. 1/2 cup vegetable oil
  3. 1 can (11oz) mandarin oranges, drained (reserve 1/3 cup liquid)
  4. 4 eggs
  5. 1 can (20oz) crushed pineapple, undrained
  6. 1 box (4 serv size) vanilla instant pudding
  7. 1 container (8oz) Cool Whip, thawed
Instructions
  1. In large bowl, combine cake mix, oil, eggs, mandarin oranges, and reserved 1/3 cup orange liquid together.
  2. Beat with electric mixture on low speed for 30 seconds, then on medium speed for 2 minutes.
  3. Pour mixture into a greased 13x9 baking dish.
  4. Bake 35-40 minutes at 350. Cool completely, about 1 hour.
  5. In medium bowl, combine crushed pineapple and dry pudding mix.
  6. Stir together until well blended.
  7. Add whipped topping to mixture.
  8. Gently stir until mixture is completely combined.
  9. Spread mixture on top of cake.
  10. Refrigerate until completely chilled.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/