Shelly's Recipe

LEMON BUNDT CAKE WITH A BLUEBERRY CROWN

Category: Cakes from Cake Mixes

1 pkg plain yellow cake mix
1 1/2 cups fresh blueberries, rinsed and patted dry
1 (3 oz) pkg lemon gelatin
2/3 cup hot water
2/3 cup vegetable oil
4 large eggs

Glaze:
Juice of 2 lemons (4 tbsp)
1 cup confectioners sugar, sifted
Grated rind of 1 lemon (1 tsp)


Preheat the oven to 350. Generously grease a 12-cup Bundt pan with cooking spray. Dust with flour, and shake to remove the excess flour. Set the pan aside.

Measure out 2 tbsp of the cake mix and place in a small mixing bowl with the blueberries. Toss to coat the berries, and set the berries aside.

Place the remaining cake mix, gelatin, water, oil, and eggs in a large mixing bowl and blend on low speed until they are just incorporated, 30 seconds. Increase the mixer speed to medium and blend 2 minutes more. Fold half of the blueberries into the batter. Pour the batter into the prepared pan. Pat the remaining blueberries on top of the batter. Place the pan in the oven.

Bake the cake until it is deeply golden and springs back when lightly pressed with your finger, 40 to 45 minutes. Remove the pan from the oven, and let the cake rest in the pan 20 minutes. Unmold, invert, and let rest 15 minutes to completely cool, then glaze or dust with confectioners sugar.