Quick and easy lemon pudding quick bread with fresh blueberries and lemon glaze.
Servings: 8-10 servings
For Lemon Blueberry Cake:
1 box lemon cake mix
1 box instant lemon pudding sugar-free will work
1 c. sour cream light sour cream will work
1/4 c. oil
1 pint fresh blueberries
2 tbsp. turbinado sugar
For Lemon Glaze:
3 c. powdered sugar
3 tbsp. butter melted
zest of 1 lemon
juice of 1 lemon
- In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, and oil.
- Gently fold in the blueberries. The batter will be thick, but if you’re careful, the blueberries won’t burst.
- Spread the batter evenly into a well-greased tube pan or angel food cake pan.
- Visit Lemon Blueberry Bundt Cake with Lemon Glaze @ thegoldlininggirl.com for full instructions.