Lemon Blueberry Bundt® Cake
1 package , divided
1/2 cup butter, softened
1 cup sour cream
1 tablespoon lemon juice
2 teaspoons finely grated lemon zest
2 cups fresh blueberries
HEAT oven to 350°F. Coat 10-inch Bundt® pan with no-stick cooking spray. Dust with flour. Reserve 1/4 cup cake mix for later use.
BEAT remaining cake mix and butter in large bowl with mixer on medium speed 1 minute or until crumbly. Beat in sour cream, eggs, lemon juice and lemon zest until blended. Toss blueberries in reserved cake mix to coat. Fold into batter. Spread in prepared pan.
BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to wire rack to cool completely. Sprinkle with powdered sugar, if desired.
Bundt® is a registered trademark of Northland Aluminum Products, Inc. Minneapolis, MN.
Serving Size (1 slice of 16), Calories 220 (Calories from Fat 100), Total Fat 11g (Saturated Fat 6g, Trans Fat g), Cholesterol 55mg, Sodium 300mg, Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 14g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.