1 box lemon cake mix
4 eggs
1 cup sour cream
2/3 cup blueberries
1 stick butter, room temperature
1/2 box powdered sugar
1 lemon
Preheat the oven to 350 degrees.
Spray a nonstick bundt pan.
In a large bowl, whisk together cake mix, eggs, and sour cream. After well incorporated, stir in blueberries. Pour into sprayed bundt pan. Bake for 40 - 45 minutes.
For the frosting/glaze: Stir together butter, powdered sugar, lemon zest and juice from lemon.
Remove cake from oven, and let stand 15 minutes. Flip out of pan, and cover with glaze while still warm so glaze melts down sides. Sprinkle the cake with fresh blueberries for garnish.
Lemon Blueberry Bundt Cake
