Ingredients
- Butter for greasing
- All-purpose flour for coating
- 1 box lemon cake mix
- 1 small (3.4 oz) box instant lemon pudding mix
- 1/2 cup canola oil
- 2/3 cup whole milk
- 1/3 cup fresh lemon juice plus more for glaze
- 4 large eggs
- 1 cup fresh blueberries
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350°F and coat a large Bundt pan thoroughly with butter and flour; shake any excess flour out.
- In a large bowl, combine the cake mix, pudding mix, oil, milk, lemon juice, and eggs. Beat until well blended.
- Pour blueberries into a bowl and add enough flour to coat them lightly. Remove any excess flour, then gently fold in the blueberries into the batter.
- Pour the batter into the pan and bake for 40 minutes or until a toothpick inserted comes out clean. Leave in the pan for 10 minutes, then unmold.
- While the cake cools, whisk together powdered sugar and 1-3 tablespoons of lemon juice to create a glaze. Add 1/2 tablespoon at a time until it reaches desired consistency.
- Drizzle the glaze over the cooled cake, let it harden for 10 minutes, and serve.
