You may also like
Categories:
lemon cake vanilla instant pudding sugar eggs cream cheese vegetable oil water vanilla lemon extract fresh blueberries sugar lemon juice
Viewed: 25 - Published at: 7 years agoIngredients
- 1 (18 1/4 ounce) package lemon cake mix (can use a yellow cake mix instead)
- 1 (3 1/2 ounce) package vanilla instant pudding mix or (3 1/2 ounce) package instant lemon pudding mix
- 1/4 cup sugar
- 3 large eggs
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 teaspoons grated lemon peel
- 1 1/2 cups fresh blueberries
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
Method
- Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
- In a large bowl, combine the cake mix, pudding mix, and sugar.
- Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
- Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
- Bake in the in the 350 degree 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 carefully turn out onto a wire rack and cool completely.
- Mix the confectioner's sugar and lemon juice and pour over the cooled cake.
