Wednesday, January 17, 2007
Redneck Tinfoil Chef: Lemon Poppyseed Blueberry Bundt
Welcome to "Redneck Tinfoil Chef " where I'd like to feature healthy recipes for square meals on meager pockets. With such a busy schedule - saving time in the kitchen and having less dirty dishes in the sink is a plus. Here is a new favorite desert recipe that tastes and appears like you have slaved all day baking in a hot kitchen.

3 - 6.5oz pkgs of Betty Crocker Lemon Poppy Seed Muffin Mix
1 - 20oz can of Blueberry Pie Filling
1 - 1/3 cup of Powdered Sugar (Or Splenda)
3 - Tbs of Lemon Juice

Preheat Oven to 350. Grease and Flour Bundt pan completely. In one bowl mix just 2 packages of Poppy Seed Muffin Mix by adding required water. Pour into Bundt Pan then tilt the pan so the mixture clings up the sides just a tad.

Open the can of Blueberry Filling and spoon evenly around the center ring. In your mixing bowl do up the 1 remaining package of Poppy Seed Mix. Pour on top of blueberry that you just spooned in and bake for 50-55 minutes. Let cool.

In a small bowl add 1/3 cup of Powdered sugar and 3 tablespoons or so of Lemon Juice. Stir to make a glaze. Carefully plop cooled Bundt cake upside-down on a platter and simply drizzle the glaze over the top.

You'll have what seems to be one big fat blueberry pie filled - lemon poppyseed glazed doughnut! The consistency of both the muffin mix and filling will not bake or blend in with each other. The cake stays cake and the filling like pie. Yields 8-10 servings. (This can also be done as single serving muffins.)

Total Cost: $5.06. approximately .50 cents per person!
Prep Time: 15 minutes
Dishes in Sink: Bundt pan, Mixing Bowl, Glaze Bowl, 2 spoons and a spatula.
Stumble It! .......posted by Margaret @ 1:14 PM  
  • At 5:47 PM, Blogger The Little Woman said…

    Sounds good if you like lemon... Redneck Tinfoil Chef Stadium. LOL

  • At 6:12 PM, Anonymous happy and blue 2 said…

    If you don't have a bundt pan could you use a pizza pan or frying pan..

  • At 6:44 PM, Anonymous krystyna said…

    Hi Margaret!
    Sounds good for me and easy to prepare. Thanks!

  • At 6:46 PM, Blogger Margaret said…

    Robin: Hehe, Iron Chef just doesn't cut it over here. I'm missing those perty stainless steel appliances, cookware and flame broiling abilities. I'd try to imitate them with my TFal Walmart pans but I'm afraid I'll burn the trailer park down.

    Happy & Blue: Silly! If you want you can do them as muffins in a muffin tin. 2 9" round cake pans will do - just save the blueberry pie filling to smear in the middle of the cake when you put the two together.

  • At 7:00 PM, Blogger Melli said…

    Ohhhhhhh boy... I'm gonna have to PASS on this one! Just one or two too many calories for ME! Looks reallllllllly yummy though! :)

  • At 7:35 PM, Blogger Karlos said…

    Very interesting. Is it good? You didn't say if it was good ;-)

  • At 7:48 PM, Blogger Margaret said…

    Hi Melli: I'm sorry, don't mean to torture you. But, I will share a piece once you've hit your mark. We'll celebrate.

    Karlos: It is to die for. Chocolate Cake took 2nd row here in this house.

  • At 7:53 PM, Anonymous Anonymous said…

    LOL @ the name of the product! Thanks for the recipe, though. I might have to remix the name! LMAO!

    I love the set-up of your blog.

  • At 8:16 PM, Blogger Dr.John said…

    It sounds great. Could it be modified to cook in a regular cake pan? How ab out a bread pan? I don't want to make a muffin and I don't have a bundt pan or a round cake pan. I do but they are in Peter's garage somewhere.

  • At 8:47 PM, Blogger Margaret said…

    DrJohn: I'll have to mail you a bundt cake pan then. You can't miss this one. A loaf pan may work.

    Jerzeygyrl: Thanks, I love your blog also. Brings me back home.

  • At 1:44 AM, Blogger Deepak Gopi said…

    My God around 270 Indian rupees.
    Good day:):)

  • At 2:54 AM, Anonymous Anonymous said…

    hi margaret,
    a comment unrelated to the lemon poppyseed cake ---- thanks for the poem, yum, yum

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