BLUEBERRY-LEMON MUFFIN BUNDT CAKE

My grandson loves blueberry muffins or just about anything with blueberries. I was looking through my Cake Doctor's Cookbook the other day and I saw a recipe for Blueberry Muffin Cake. I thought about the lemon cranberry bread my granddaughter recently made and thought why not a Blueberry-Lemon Bundt Cake? Here is the result.

1 pkg (2-layer size) yellow cake mix

1 pkg (4-serving size) French vanilla instant pudding mix

1 cup plain Greek yogurt

1/4 cup coconut or canola oil

1/4 cup butter, softened

1/4 cup milk

1 tsp ground cinnamon

4 large eggs

1 cup fresh blueberries (washed and drained)

Glaze:

1 cup powdered sugar

enough fresh lemon juice to make of drizzling consistency

1 tbsp lemon zest

Preheat oven to 350 degrees.

Lightly grease a bundt pan with solid shortening or spray with a nonstick cooking spray; set aside

Open the cake mix and remove and reserve 2 tablespoons of the mix. Place remaining cake mix in a large mixing bowl. Add the pudding mix, yogurt, oil, butter, milk, cinnamon and eggs. Blend with mixer on low speed for 1 minute then stop and scrape down the sides of the bowl. Increase speed to medium and and beat for 2 minutes. Scrape down sides if necessary. The batter is done if it looks thick and blended.

Toss the dry blueberries into the 2 tablespoons of reserved cake mix.

Place 2/3s of the batter evenly into the bottom of the greased pan. Scatter the berries over the batter. 

Spread the remaining batter over the blueberries using spatula to spread to cover all berries.

Bake in the center of the oven at 350 degrees 45 to 50 minutes or until browned and starting to pull away from sides of pan. Remove from oven and place on a wire rack to cool. Allow to cool 20 to 30 minutes before removing to the rack to cool completely.

Be sure cake has loosened before inverting onto a serving plate and removing the pan. You can gently shake pan to see if cake is loosened. Gently use a thin spatula to loosen if necessary.

Make the glaze and drizzle over the top of the cake. It is okay if some runs down the sides. Sprinkle the lemon zest over the top of the cake as a garnish.

To make glaze: Place powdered sugar in a small bowl. Add about a tablespoon of lemon juice and stir with a small whisk to blend. Use more powdered sugar if glaze is too thin or more lemon juice if too thick.

This is a file photo used for reference only It is not

this particular recipe.