Lemon Blueberry Caked
  • Cake:
  • 1 (18.25 oz) package lemon cake mix
  • 1 (3.4 oz) package instant lemon pudding mix
  • 1 cup water
  • 1/2 cup applesauce
  • 4 eggs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cups blueberries
  • 2 teaspoons granulated sugar
  • 1 teaspoon flour
  • Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • Water, as necessary
  1. Preheat oven to 350 degrees. Grease a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, applesauce, eggs, lemon juice and lemon zest. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. In a small bowl combine blueberries, granulated sugar and flour - toss to coat. Fold blueberries into cake batter. Pour batter into prepared pan.
  3. Bake in preheated oven for 50 to 55 minutes, or until a wooden toothpick inserted into the center comes out clean. Allow cake to cool completely before inverting onto serving platter.
  4. To prepare glaze, combine powdered sugar and lemon juice in a small bowl and whisk until smooth. Add water a teaspoon at a time, mixing thoroughly, until desired consistency. Drizzle over cake.