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Lemon Blueberry Bundt Cake

This is my husband's all-time favorite for his birthday! I make it for him every year. I asked if he would like it in a regular round cake or square pan; he says, no! So many complements, and so easy!

7d72d62e8ac8b160da14a1ae44eb6c01By Debbie

Prep
Cook
Serves 10people
Ingredients
1
Duncan Hines Lemon Supreme cake mix (must be Duncan Hines - so moist).
1
pt container fresh blueberries.
Frosting: 1/2 package powdered sugar.
Approximately 1/8 cup milk.
1
tsp Lemon extract.
1/2
stick butter softened, but not melted.
Directions
1.
Spray Bundt pan with cooking spray (I spread the spray around the pan for good coverage with my fingers).
2.
Make Duncan Hines Lemon Supreme cake per package directions. I live at 5,500 feet so I make it according to high altitude.
3.
Rinse blueberries and pat dry with paper towel.
4.
Roll blueberries in flour to help so they don't go to the bottom of the Bundt pan.
5.
Fold blueberries into cake batter.
6.
Pour into a regular-size Bundt pan.
7.
Bake according to directions, approximately 30 minutes.
8.
Let cake cool about 10 minutes. Remove from pan and let cool completely on wire rack.
9.
Note: You can bake in regular cake pans also if you wish.
10.
Frosting: Beat all ingredients with electric mixer about 2 minutes. Scrape bowl often.
11.
Add more milk, a little at a time, for thinner consistency, which you will need for a Bundt cake.
12.
Drizzle over Bundt cake and enjoy!

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