1 box Betty Crocker Super Moist cake mix 1 box Jell-O lemon flavored instant pudding 3 large eggs 1/2 cup Half and Half 1/3 cup vegetable oil 18 oz fresh blueberries, rinsed in colander and any stems removed 2 cups confectioners (powdered) sugar 1 Tb fresh lemon juice 1 tsp lemon zest 1 Tb vanilla extract 1/4 cup water Preheat oven to 350. Add 1/2 stick butter to a Bundt pan and place in oven.

Melt butter and remove from oven. While butter is hot, swirl around pan just enough to coat. Set aside.

In a large mixing bowl, add dry cake mix, lemon pudding dry mix, eggs, half and half, water and oil. Beat with mixer until blended.

Stir in blueberries and blend gently with large spoon.  Pour mixture into Bundt pan, distributing ingredients as needed. Place in oven and bake 45 minutes, or until done. Remove from heat and invert onto a plate.

Let sit 15-20 minutes. Drizzle with icing (recipe below) in layers until coated. WHITE LEMON ICING 16 oz (2 cups) confectioners (powdered) sugar 1 Tb lemon juice 1 Tb vanilla extract 1 tsp lemon zest Water as needed In a small mixing bowl, combine all ingredients. Add water, 1 tsp at a time, if needed.

Ya’ll Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet