Blueberry Cream Cheese Bundt Cake

 

This Blueberry Cream Cheese Bundt Cake is a summer treat! Perfect to take along to a potluck or cookout. 

Our family goes berry and peach picking every summer. I usually make blueberry muffins, but this summer my husband requested a blueberry cake . I teeny muffin recipe to work as a Bundt cake. 

This cake turned out , light, moist , thanks to the cream cheese, and bursting with flavor!  

Here’s the recipe card : 

I found a beautiful 1930-1940’s vintage Ovenex starburst Bundt pan in a 2nd hand shop that reminds me of my grandma’s and had to have it. It was simple , but I could tell had made many cakes over the last 70 years. I can’t wait to add a few more years too it’s legacy.

With cream cheese as a base to the cake it adds such a creamy rich flavor, yet the texture is light with a hint of lemon to brighten it. 

The cake came out beautifully , and the fresh picked blueberries added the perfect burst of flavor. You could top with a powdered sugar / lemon juice glaze , but I love the classic dusting of powdered sugar  like my grandma did! I hope this brings back memories for days gone by for you too. 

Slowdown, grab a cup of tea, & a sliver of summer blueberry cake and treat yourself to a quiet moment in your day. 

Recipe:

Printable copy

Blueberry Cream Cheese Bundt Cake.

Ingredients

• ¾ cup vegetable oil
• 1½ cups sugar
• 8 oz. cream cheese , softened
• 2 eggs
• 1½ teaspoons vanilla
• 1½ teaspoons lemon zest
• 2¼ cups all-purpose flour
• 2¼ teaspoons baking powder
• ⅜ teaspoon salt (or a scant ½ teaspoon)
• ¾ cup buttermilk 
• 1½ cups blueberries

Directions :

• Preheat oven to 350 degrees 
• Prepare Bundt pan by thoroughly coating with shortening into every crevice and then coating in a tablespoon or 2 of flour.
• Mix together in mixing bowl the oil, cream cheese sugar, buttermilk till well blended.
• Add in eggs , vanilla & lemon zest.mix till blended.
• Add in dry ingredients and blend well. 
• Toss blueberries in flour to coat , then gently fold into the batter.
• Pour into prepared pan.

Baking time

• Bake 45–55 minutes.
• It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid hitting a blueberry).

Cooling

This is especially important with Bundt cakes:

• Let it cool in the pan 15–20 minutes.
• Then invert onto a wire rack. Cooling too briefly can cause sticking, while cooling too long can also make it harder to release.

Optional finishing touches

• Dust with powdered sugar for a simple, classic look.
• Or drizzle with a lemon glaze (powdered sugar + fresh lemon juice + a little zest) once completely cool.
• Or serve slices with a dollop of whipped cream and fresh blueberries.

Blackberry Lemonade

 

A refreshing summer favorite, homemade blackberry lemonade. Made fresh with handpicked blackberries and lemon juice. 

This is my go to recipe for hosting book club and showers. I recently made it to host a farmers market themed shower for future foster parents. We had fruits and herbs to add your self to infuse their drinks. 

Grab frozen blackberries from the store for an easy shortcut. I keep a bag on hand for this or a quick skillet cobbler. 

Blackberry Lemonade printable https://docs.google.com/document/d/159nSuHbI9Xma2mZIUNzarUsEXMsKd4vlBosy2U3dOIo/edit?usp=drivesdk

Blackberry Lemonade 

INGREDIENTS

▢ 1 3/4 cups + 2 Tablespoons granulated sugar or sugar substitute that measures equal to sugar such as monk fruit 

▢ 2 cups blackberries

▢ 2 cups fresh squeezed lemon juice from about 10-12 lemons

▢ 8-10 cups water

▢ Ice

▢ Lemon slices and blackberries for garnish

INSTRUCTIONS

 

In a medium saucepan over medium heat, combine 1 ¾ cups sugar and 1 cup of water. Heat, stirring occasionally, until sugar is completely dissolved. Remove from heat and cool completely.

1 ¾ cups + 2 Tablespoons granulated sugar

In a blender, combine blackberries with the remaining 2 tablespoons of sugar. Blend until pureed. Press blackberry puree through a fine mesh sieve to get as much liquid through as possible, then discard solids

2 cups blackberries

Combine the blackberry puree with the simple syrup, lemon juice, and water in a large pitcher. Stir well. Serve with ice, sliced lemons, and blackberries for garnish.

2 cups fresh squeezed lemon juice, 8-10 cups water, Ice, Lemon slices and blackberries

Old Fashioned Peach Jam

There is something special about slowing down long enough to make jam the old-fashioned way. The fragrance of simmering peaches fills the kitchen, and each jar becomes a little taste of summer to enjoy long after the season has passed.” 🍑

I make my jam without buying packets of pectin and just using the natural pectin in the fruit. It is easier quicker when I have fruit on hand that I wanna make a jam. It is a softer set than jams made with Store-Bought pectin. It’s how my grandma taught me & Ilove that it connects me back to my memories with  her in the kitchen .

I have started infusing my jams with herbal tea. For this jam  I used peach teabags along with lemon ginger teabags, but a citrus teabag would also be wonderful. Just steep them in the cooking fruit for about 10 to 15 minutes in a teabag and then remove.

Link to print or save google doc recipe: https://docs.google.com/document/d/14vCE27mU6xcJhYm0YW_w1nfOo0oCd89jQdCz_BzcfFI/edit?usp=drivesdk

🍑 Jan’s Peach Tea Jam

Made without added pectin and slow cooked the old-fashioned way, this peach jam celebrates the simple goodness of ripe summer peaches. A gentle infusion of peach and lemon ginger herbal teas adds just a hint of warmth and brightness, creating a homemade jam that’s as comforting as it is delicious.

Yield: About 5–6 half-pint jars

(Ingredients and directions remain the same.)

Freezer Plate Test

Before you begin cooking, place a small plate in the freezer.

To test the jam:

• Spoon a small amount onto the chilled plate.
• Let it sit for about 30 seconds.
• Push it gently with your finger.
• If the surface wrinkles and the jam holds its shape without immediately flowing back together, it’s ready.

If it is still too thin, continue cooking for a few more minutes and test again.

To Water-Bath Can

1. While the jam is cooking, prepare a boiling water canner and heat clean half-pint jars according to the manufacturer’s directions.
2. Ladle the hot jam into hot jars, leaving ¼ inch headspace.
3. Remove air bubbles and wipe the jar rims with a clean, damp cloth.
4. Apply lids and screw bands until fingertip tight.
5. Process the jars in a boiling water canner for 10 minutes (adjust for altitude if you live above 1,000 feet).
6. Turn off the heat and let the jars rest in the canner for 5 minutes before removing them.
7. Cool undisturbed for 12–24 hours. Check that each lid has sealed before storing.

Store sealed jars in a cool, dark place for up to 1 year.

To Freeze

Allow the jam to cool completely before transferring it to freezer-safe containers or jars, leaving about ½ inch headspace for expansion. Refrigerate for up to 3 weeks or freeze for up to 1 year.

🍑 Jan’s Kitchen Notes

• A few slightly underripe peaches will help the jam set naturally because they contain more natural pectin.
• Stir frequently during the final stages of cooking to prevent scorching as the jam thickens.
• The peach herbal tea gently deepens the fruit flavor, while the lemon ginger tea adds a delicate brightness without overpowering the peaches.
• This jam has a softer, more traditional texture than commercial pectin jams—just like many family recipes passed down through generations.
• The flavor becomes even richer after resting for a day or two.

Swedish Raspberry filled Shortbread Cookies

Swedish Raspberry filled Shortbread Cookies 

 Ingredients:

 2-2 1/2 cups flour

1 cup butter, softened 

1/2 cup sugar 

1/3 cup raspberry jam

 1 cup powdered sugar 

1 tsp almond extract

 2-3 teaspoons water

 Directions: In large bowl blend butter and sugar.

 Add flour and mix well.

 Chill dough covered at least 1 hour or overnight is best. 

Preheat oven to 350% divide dough into 6 equal parts on parchment paper lined baking sheet.. 

Roll or pat each part into a strip about 1 1/2 inches wide by 12 inches long. (may want to refrigerate dough you aren't ready to roll out yet, till ready.)

Using finger make a slight indention down center of each strip. Fill with jam, do not over fill, a little goes a long way!

Bake 350 degrees for 10-12 minutes: Do NOT let start to brown.

 remove from oven do NOT remove from pan.

Mix powdered sugar, almond extract and water for glaze. Drizzle glaze while bars are still warm (but not hot). 

Cut strips into 1 inch diagonal slices. Number of Servings: Preparation Time: Category: 

Loaded Asparagus

 This loaded Asparagus recipe will win over even your pickiest eaters! 

With a creamy ranch sauce , melted cheese and bacon, this is a crowd pleaser. Make ahead and bake 20 minutes and this is one great spring and summer side dish! 

Printable Copy

Loaded Asparagus 

Ingredients:

1½ pounds fresh asparagus trimmed

½ cup mayonnaise

1½ Tbsp ranch dressing mix

½ cup shredded cheddar cheese

½ cup chopped cooked bacon

Instructions:

Preheat oven to 350ºF.

Place asparagus in a lightly greased 9x13x2-inch baking dish.

In a small bowl, combine mayonnaise and ranch dressing mix. Spread mayonnaise mixture over asparagus.

Sprinkle cheddar cheese and bacon over mayonnaise.

Bake, uncovered, for 20 to 25 minutes.