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This Lemon Blueberry Bundt Cake is so easy to make, it will become one of your favorites. Friends and family will think you have slaved over this cake and made it from scratch.
1 (18.5 ounce) Duncan Hines Signature Lemon Supreme Cake Mix
1 (3.4 ounce) package Lemon Instant Pudding
1/2 cup butter or 8 tablespoons or 1 stick, melted
1/2 cup milk
1/2 cup water
1 1/2 cups fresh blueberries
Do not make cake mix according to box directions. Combine cake mix, instant pudding, melted butter, milk, water and eggs using a mixer. Fold in blueberries and mix with spoon. Spray a 10 inch bundt pan with cooking spray. Pour in batter and bake in preheated 350 degree oven for 50 to 55 minutes until center tests done. Remove and let cool 10 minutes before removing from pan. Makes 1 bundt cake. Enjoy!
Note: You could probably use any lemon cake mix and frozen blueberries should work if drained well. You could also make this in a 9 x 13 pan but I would check center after about 40 minutes to see if done.
You can also make this cake without the blueberries and add a lemon glaze!
Lemon Glaze recipe:
1/2 cup powdered sugar
3 or 4 tablespoons milk
1 to 2 teaspoons lemon zest
Whisk together and drizzle over cake. You can also just sprinkle on powdered sugar if you don’t want a glaze or leave it plain.
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