You know how I love a bundt cake that can double as breakfast. Fresh blueberries in my cake…practically health food! The little bit of lemon in the cake and glaze compliments the cake beautifully. You’ll love this any time of day.
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
1 cup fresh blueberries tossed with two tablespoons all purpose flour (see info below)
2 cups powdered sugar
1 tablespoon milk
1 lemon, juice plus zest, divided
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in two tablespoons lemon juice and zest of half your lemon. Stir in blueberries that have been tossed with flour. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the glaze, combine powdered sugar with remaining 2 tablespoons lemon juice, remaining lemon zest from other half of lemon and milk. (Add more powdered sugar if your glaze is too runny or more milk if it’s too thick.) Spoon over cooled cake.
Ok…the reason why you need to toss the blueberries with flour before baking is so the blueberries won’t all sink to the bottom of your cake. This keeps the blueberries evenly dispersed in your bundt cake.
Dessert or breakfast? Hmmm…you decide. I think I’ll have a little with my coffee this morning and after dinner tonight…maybe with a scoop of vanilla ice cream :).