This recipe combines a regular cake mix with a few extra ingredients for a delicious cake that tastes like a lemon blueberry muffin. Great with coffee for a beautiful brunch! Use a bundt pan for a pretty presentation.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 10
Author Adapted from the Cake Doctor by Ann Byrn
Ingredients
1boxyellow cake mix
1 3.4 oz boxlemon instant pudding mix
1 cupvanilla yogurt
1/2cupvegetable oil
1/4 cupwater
1tbspfresh lemon juice
1tsplemon zest
4 largeeggs, room temperature
1cupfresh blueberries, plus a few extra for garnish
2-3tbspconfectioner's (powdered) sugar
1bunchfresh mint sprigs
Instructions
Preheat oven to 350 degrees.
Grease bundt cake mold with non-stick spray and dust lightly with flour.
Reserve 2 tablespoons of dry cake mix. Put rest of cake mix, pudding mix, yogurt, oil, water, lemon juice, zest and eggs in a mixing bowl. Mix for 2-3 minutes on meduim speed until well-blended, scraping down sides as needed.
With the reserve dry cake mix, toss blueberries until covered.
Pour 2/3 of the batter into cake pan, then spread blueberries over batter. Pour the remaining 1/3 of cake batter on top.
Bake until gold brown on top and starts to pull away from pan - about 45 minutes.
Remove from pan and place on wire rack for 15 minutes to cool. Loosen edges with a knife and flip gently onto plate or wire rack, then flip back again.
Cool for one hour, then dust with powdered sugar and garnish with fresh blueberries and mint sprigs.