Using a boxed cake mix doesn’t mean you’re cheating. Work smarter, not harder!
Yields: 1 Large Cake

  • Lemon Blueberry Cake
  • 1 box lemon cake mix
  • 1 box instant lemon pudding 
  • 4 eggs
  • 1 cup sour cream light sour cream will work
  • ΒΌ cup oil
  • 1 pint fresh blueberries
  • 2 Tbsp sugar

    For the Glaze
  • 3 cups powdered sugar
  • 3 Tbsp butter, melted
  • zest of 1 lemon
  • juice of 1 lemon
  1. Combine ingredients: In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, and oil.
  2. Add blueberries: Gently fold in the blueberries. The batter will be thick, but if you’re careful, the blueberries won’t burst.
  3. Spread the batter: evenly into a well-greased bundt pan or angel food cake pan.
  4. Sprinkle with turbinado sugar.
  5. Bake at 350 for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
  6. Cool bread in pan for 30 minutes before removing to a wire rack to cool completely.
  7. Combine powdered sugar, butter, lemon juice, and lemon zest, whisking until smooth.
  8. Drizzle the glaze: Once the bread is cool, drizzle with glaze. Slice and serve!

    Recipe inspired by The Gold Lining Girl