Blueberry-Citrus Bundt Cake with Homemade Citrus Glaze

By á-5193

Ingredients

• 1 (approximately 18.4 ounces) box lemon cake mix
• 1/2 cup plus 2 tablespoons orange juice (separated & reserved)
• 1 cup water
• 1/3 cup vegetable (or canola) oil
• 3 large eggs, beaten
• 1 & 1/2 cups fresh (or frozen) blueberries
• 1 tablespoon freshly grated orange zest
• 1 tablespoon freshly grated lemon zest
• 1 cup powdered (confectioner's) sugar
• optional: extra lemon or orange zest for garnish

Preparation

Step 1

Preheat oven according to cake mix directions. Grease & flour Bundt pan; set aside. In a large mixing bowl, combine lemon cake mix, 1/2 cup orange juice, water, oil and beaten eggs. Using an electric mixer, beat mixture on low speed for 30 seconds, then increase speed to medium and beat batter for an additional 2 minutes. Gently fold in citrus zests and blueberries, mixing only until combined to prevent the batter from turning blue. Immediately pour cake batter into prepared Bundt pan and bake according to package directions, or until a toothpick inserted near the center of cake comes out clean. Cool cake completely in Bundt pan set on wire rack. When cake is cool, place serving plate over the top of Bundt pan and invert to release the cake. To prepare the glaze, blend reserved orange juice with powdered sugar and mix until smooth, then drizzle over cake. If desired, garnish glazed cake with additional lemon and/or orange zests.