LEMONYSNICKETY BLUEBERRY BUNDT CAKE

Lemonysnickety Blueberry Bundt Cake image

Provided by Traci Coleman

Categories Cakes

Time 1h

Number Of Ingredients 18

CAKE
1 box yellow cake mix
2 box of instant lemon pudding (3.4 oz box)
1 c sour cream
1/2 c oil
4 eggs
zest of 2 small lemons
juice of 1 small lemon
2 c fresh blueberries (or frozen, thawed and drained)
LEMON GLAZE (OR INSTEAD OF GLAZE, JUST DUST WITH POWDERED SUGAR, WHICH IS MY PERSONAL PREFERENCE)
1 c powdered sugar
2 Tbsp lemon juice
zest from 1 lemon
LEMONY CREAM CHEESE GLAZE (ANOTHER GLAZE OPTION, BACK BY POPULAR DEMAND)
4 oz cream cheese
1/4 c sugar
juice of 1 lemon
zest of 1 lemon

Steps:

1. Heat oven to 350. Combine all ingredients except blueberries; fold blueberries in gently, by hand. Mixture will be thick and tacky. Spoon into greased bundt pan. Spread mixture so it is evenly distributed. Bake for 55 minutes or until wooden pick inserted in middle comes out clean. Cool in pan for about 10 minutes before inverting onto cooling rack. Cool completely.
2. Once cake is cooled, make lemon glaze. For Powdered Sugar Based Glaze: Combine all ingredients together until smooth. For Cream Cheese Based Glaze: Heat cream cheese, sugar and lemon juice in microwave until melted (about 1 minute) and stir until creamy. Add lemon zest. Let cool slightly. Drizzle glaze onto cake. OTHER OPTION: Instead of using glaze, dust with powdered sugar.

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