Lemon Blueberry Bundt Cake – Box Mix

Box cake mixes do not hold mix-ins well. No matter how many times I try this, I refuse to learn my lesson. The result is all of the fruit or nuts sinking to the bottom of the pan/top of the cake. This experiment included adding blueberries and lemon zest to a boxed cake mix. Very simple, very tasty, but would be better if the berries were better distributed.
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Lemon Blueberry Bundt Cake

1 box yellow cake mix
1 lemon
1 box of blueberries

Take a small amount of the dry cake mix and place it in a small bowl. Rinse and dry the fresh blueberries. Toss blueberries in small bowl of cake mix until they are coated.

Prepare the rest of the dry box mix as directed on the box. For a bump in flavor, use an equal amount of milk instead of water and an equal amount of butter in place of oil.

Zest one lemon. Add zest to the cake batter and mix until combined. Fold in the blueberries.

Grease and flour a bundt pan. Follow the oven temp and baking time listed on the box. Start with the minimum bake time and increase time as needed until a toothpick inserted into the cake comes out clean.

Turn the pan upside down to get the cake out into a cooling rack. Let cool completely.

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Box cake mix typically isn’t dense enough to hold up fruit, so it sinks to the bottom of the pan, creating a blueberry crown in the finished cake.
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