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Lemon Blueberry Bundt Cake with Lemon Glaze Recipe

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This recipe for Lemon Blueberry Bundt Cake with Lemon Glaze is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box lemon cake mix
1 box instant lemon pudding (or cheesecake like I use)
4 eggs (but I use 3)
1 c. sour cream (optional)
1/4 c. oil
1 pint fresh blueberries
2 tbsp. sugar (optional)

For Lemon Glaze:
3 c. powdered sugar
3 tbsp. butter melted
zest of 1 lemon
juice of 1 lemon
Directions:
Directions:
In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, and oil.
Gently fold in the blueberries. The batter will be thick.
Spread the batter evenly into a well-greased tube pan or angel food cake pan.
Sprinkle with sugar.
Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
Cool bread in pan for 30 minutes before removing to a wire rack to cool completely.
Meanwhile, prepare glaze.

For glaze:
In a medium bowl, combine powdered sugar, butter, lemon juice, and lemon zest, whisking until smooth. Once the bread is cool, drizzle with glaze. Slice and serve!
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
I started making this when my kids were young and now they ask for this on their birthday instead of a tradtional cake!

 

 

 

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