Lemon Blueberry Cake
Ingredients
The cake
-
1
package
lemon cake mix
-
3
ounces
instant lemon pudding mix
-
⅔
cup
water
-
½
cup
vegetable oil
-
1
teaspoon
lemon zest
-
⅓
cup
fresh lemon juice
-
4
large
eggs
-
6
ounces
blueberries
The glaze
-
2
cups
powdered sugar
-
3
tablespoons
water or lemon juice
-
½
teaspoon
vanilla extract
Instructions
- 1. Preheat the oven to 350°F and coat a large Bundt pan with shortening or nonstick spray.
- 2. In a large bowl, whisk together the cake mix and dry pudding mix.
- 3. Add water, vegetable oil, lemon zest, lemon juice, and eggs to the bowl and stir to combine.
- 4. Carefully fold in the blueberries.
- 5. Pour the batter into the prepared Bundt pan and bake for 40 minutes, or until a toothpick comes out clean.
- 6. Cool the cake in the pan for 15 minutes, then invert onto a rack to cool completely.
- 7. For the glaze, whisk together powdered sugar, water (or lemon juice), and vanilla, then drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
12
Calories
374
Total fat
12g
Total carbohydrates
65g
Total protein
4g
Sodium
375mg
Cholesterol
62mg
You might also like