A year and a half ago we featured a Lemon Raspberry Chambord Cake here on the blog. Today we present another version of that cake, equally yummy and also extremely simple to make but with the addition of fresh blueberries and lemon curd. I also cut back on the sugar and Chambord used in the earlier recipe. The alcohol will cook out, so you can serve the cake to kids, and trust me, you won’t miss the sugar! It’s still one amazingly sweet and tasty cake.
Blueberry, Lemon & Raspberry Chambord Cake
1 box white cake mix
1-1/2 cups fresh blueberries
1/2 cup canola oil
1/2 cup Chambord
4 eggs, room temperature
1 cup sour cream
1 box instant vanilla pudding
zest from one small lemon
4 tablespoons butter
1/2 cup seedless raspberry all-fruit spread
1/2 cup lemon curd
1/8 cup sugar
Preheat oven to 350 degrees.
Grease bundt pan witham for Baking or use butter and flour.
Pour cake mix into large bowl. Place blueberries in small bowl. Take 1 tablespoon of cake mix and toss with blueberries. Beat in oil, 1/4 cup Chambord, eggs, sour cream, vanilla pudding, and lemon zest into cake mix in that order. Fold in blueberries.
Pour half the cake mix into greased bundt pan. Spoon dollops of raspberry all-fruit spread and lemon curd evenly around the top of batter. Spoon remaining cake batter into pan.
Bake 40-45 minutes or until toothpick inserted in center comes out clean.
While cake is cooling, heat butter, sugar, and remaining Chambord in saucepan, stirring constantly. Bring to boil and continue boiling for 1-2 minutes. Pour into glass measuring cup and place in refrigerator to cool for a few minutes.
Using a skewer or long-pronged fork, poke holes around top of cake. Pour Chambord mixture over cake. Continue cooling cake for approximately 30 minutes. Place plate over bundt pan and invert cake onto plate. Allow cake to continue to cool.