This dish has a great combination of lemon and blueberries. It was served at a dinner party at my friend's house. I loved it so much I had to have the recipe. I made this for dessert over Christmas break. I even brought a few pieces in to work for some friends. Everyone loved it. Going to make it for Friday morning treats when is is my turn. I used canned blueberries since fresh ones were all sold out. ;)
Ingredients:
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package of instant lemon pudding mix
1/4 cup white sugar
1/4 cup water
3/4 vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained or 2 cups fresh blueberries
1 cup confectioners' sugar
Directions:
1. Preheat oven at 350 degrees. Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix, pudding mix, and sugar. Make a well in the center and pour in water, oil, eggs, and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
3. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons lemon juice. Drizzle over cooled cake.
Recipe courtesy of Kristen Lezza
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