Lemon Blueberry Cake
The secret to an easy, delicious Lemon Blueberry Cake is a boxed mix! Dress it up with instant pudding and fresh blueberries for a summery exception to your everything-from-scratch baking rule.
Servings 12 servings
For the cake:
- 1 package lemon cake mix
- 3 ounces instant lemon pudding mix
- 2/3 cup water
- 1/2 cup vegetable oil
- 1 teaspoon lemon zest
- 1/3 cup fresh lemon juice from 2-3 lemons
- 4 large eggs
- 6 ounces fresh blueberries (please don't use more than this)
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons water or lemon juice
- 1/2 teaspoon vanilla extract
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 zest, lemon juice, and eggs 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.
Calories: 374kcal | Carbohydrates: 65g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 375mg | Potassium: 61mg | Fiber: 1g | Sugar: 40g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 1mg