Lemon Blueberry Cake Recipe
This Lemon Blueberry Cake is not only gorgeous, it’s delicious: It has the perfect tender crumb and blueberries, fresh or frozen, baked into the cake like sweet little polka dots.
For the cake:
package lemon cake mix
3.4 ounce package instant lemon pudding
fresh lemon juice
from 1 lemon
(please don't use more than this)
For the glaze:
or lemon juice
To make the cake:
Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray.
In a large bowl, whisk together cake mix and dry pudding in a large bowl. Add water, oil, lemon juice, eggs, and lemon zest and stir to combine. Carefully fold in blueberries.
Pour into prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean with a few crumbs attached.
Cool 15 minutes in pan. Invert on to
set over a baking sheet and cool completely.
To make the glaze:
Whisk together powdered sugar, water, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes.