Lemon Blueberry Caked
Why I Love This Recipe
Ingredients You'll Need
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
Directions
Preheat oven to 350 degrees. Grease a 10 inch Bundt pan.
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.
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.
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.
