Lemon Pudding Cake with Blueberries
  • 1 box of yellow or lemon cake mix
  • 1 instant vanilla or lemon pudding
  • 3 extra large eggs
  • 1 cup hot tap water or milk
  • ½ cup sour cream
  • 1 cup of fresh blueberries (lightly tossed in flour)
  • 1 lemon, juice of
  • 1 lemon, zest of
  • 1⁄2 cup oil
  • for the Lemon Drizzle
  • 1 cup confectioners sugar
  • 4 tbls fresh lemon juice
  1. Preheat oven to 350F and spray/grease your bundt pan.
  2. Mix all ingredients (except blueberries) together in stand mixer for 30 seconds on low, then beat at medium for 2 minutes. Pour half of the batter into bundt pan and sprinkle with ½ of the blueberries. Add the rest of the batter and top with the balance of the blueberries. Bake according to box directions - mine was in there for about 36-38 minutes ( test with a toothpick to see if it's done). Cool in pan for 10 minutes, then invert and cool completely on bakers rack
  3. Mix the drizzle ingredients and pour over completely cooled bundt cake. Garnish with additional blueberries and lemon zest if desired.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2015/06/10/lemon-pudding-cake-with-blueberries/