Minutes Prep time: 20
Minutes Total time: 120
Servings: 10
Difficulty: easy
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Lemon Supreme Cake Mix
1 cup sour cream
3 eggs
1/2 cup unsalted butter, melted
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1-1/2 cups fresh or frozen blueberries
GLAZE:
1 cup confectioners' sugar
2 tablespoons lemon juice
1 tablespoon unsalted butter, melted
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 88 mg | 9% |
| Carbohydrate | 51 g | 17% |
| Cholesterol | 95 mg | 32% |
| Total Fat | 21 g | 32% |
| Iron | 1 mg | 7% |
| Calories | 402 kcal | 20% |
| Sodium | 391 mg | 16% |
| Protein | 4 g | 7% |
| Saturated Fat | 12 g | 59% |
| Sugars | 34 g | 3% |
| Vitamin C | 6 mg | 9% |
Preheat oven to 325°F. Spray bottom and sides of Bundt®* pan with baking spray.
Beat cake mix, sour cream, eggs, melted butter, lemon zest and lemon juice in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into pan.
Place blueberries on top of batter in pan and press gently. Berries will sink as cake bakes. Bake 50 to 55 minutes. Cake is done when toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 15 minutes. Remove cake from pan and cool completely.
Whisk together glaze ingredients in small bowl. Drizzle over cooled cake. Slice and serve.
Lemon Blueberry Bundt Cake
