Description
This lemon blueberry cake with cake mix and pudding 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.
Ingredients
Scale
For the cake:
- 1 package lemon cake mix
- 1 3.4 ounce package instant lemon pudding
- 2/3 cup water
- ½ cup vegetable oil
- 1/3 cup fresh lemon juice from 1 lemon
- 4 large eggs
- 1 teaspoon lemon zest
- 6 ounces fresh blueberries
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons water or lemon juice
- 1/2 teaspoon vanilla extract
Instructions
To make the cake:
- Preheat oven to 350 degrees.
- Coat the large bundt pan with generously vegetable ghee or nonstick spray.
- Now in a large bowl, beat the cake mix and dried pudding together. Add water, oil, lemon juice, egg and lemon peel and mix well. Gently add blueberries.
- Put in the finished pan and bake until about 40 minutes or until a toothpick is cleaned with some pieces.
- Cool the pan for about 15 minutes. Flip over the cooling rack placed on the baking sheet and cool it completely.
To make the glaze:
- Whisk together powdered sugar, water, and vanilla. After this Drizzle over cooled cake and let glaze harden for at least approximately 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 333kcal
- Sugar: 26.6g
- Sodium: 194.5mg
- Fat: 9.6g
- Saturated Fat: 2.7g
- Trans Fat: 0g
- Protein: 3.6g
- Cholesterol: 67.5mg
Keywords: blueberries, cake, dessert, lemon