Welcome to our monthly Foodie Extravaganza!
July is National Blueberry month and I can’t think of a more delicious way to celebrate this little blue wonder than with a super moist, super easy pound cake!
Maybe by adding some lemon in the mix…yeah, definitely by adding some lemon. 😉
Here’s what you’re gonna need:
For the cake:
1 box of yellow cake mix
1 1.7 ounce package instant vanilla pudding mix
Zest of 1 lemon
1 cup vegetable oil (not shown)
1 cup milk
1 cup fresh blueberries
For the glaze:
Zest of 1 lemon
1 tablespoon milk
1-2 cups powdered sugar
Here’s what you’re gonna do:
Per heat oven to 350 degrees. Combine the cake mix and pudding mix.
Add the lemon zest and all wet ingredients. Mix until combined and there are no lumps.
Pour batter into a greased bundt pan and sprinkle blueberries on top.
Bake for 1 hour or until a toothpick stuck in the middle of the cake comes out clean.
While the cake cools, make the glaze.
Add the zest of 1 lemon to 1 cup of the powdered sugar and stir in milk until dissolved.
Add more powdered sugar as needed to create a thick glaze.
Once the cake has cooled completely, remove from the bundt pan and place on serving plate.
Drizzle with the lemon glaze and enjoy! 🙂
Blueberry Lemon Breakfast Cake @ We Like to Learn as We Go
Blueberry Banana Bread @ Pantry Friendly Cooking
Blueberry Orange Muffins @ Forty Eighteen
Thanks again for joining us! See you next month!
We hope you all enjoyed our delicious blueberry foods this month and don’t forget to stop by to see what next month’s ingredient is. If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!
Linked at The Country Cook Potluck