¼cupoila light vegetable oil or coconut oil work well
½tablespoonlemon extract
2 ½cupsblueberriesfresh - rinsed, well-drained, then patted dry
¼cupraw sugaroptional
Glaze:
4cupsconfectioner's sugar
¼cupunsalted buttermelted
Zest of one lemon
Juice of one lemon
Instructions
Preheat oven to 350 degrees F.
Generously grease the inside of a bundt pan.
In a large bowl or stand mixer, stir together cake mix, eggs, instant pudding mix, sour cream, vegetable oil, and lemon extract until combined. Batter will be thick.
Gently fold in fresh blueberries to avoid breaking them in the batter.
Evenly spread the batter in the bundt pan.
Generously sprinkle the top of the batter with raw sugar. This gives the top a slightly crunchy texture.
Bake at 350 degrees for 50 minutes until golden-brown, or until a toothpick inserted into the center comes out clean.
Allow the cake to completely cool in pan for up to 45 minutes before transferring to a serving platter.
Once the cake has cooled, place the serving platter upside-down over the top of the pan, and quickly but carefully flip the pan over onto the serving dish.
Carefully lift the bundt pan off the cake.
Glaze
In a medium bowl, combine the confectioners sugar, melted butter, lemon zest, and lemon juice.
Whisk until the glaze is smooth.
Using a fork or a spoon, drizzle the glaze over the top of the cake.
Garnish with fresh blueberries and fresh lemon slices.
Slice, serve, and enjoy!
Notes
Storage:Store any extra cake covered at room temperature for up to 3 days. Cover it with plastic wrap or put it in an airtight container.You can freeze cake in a plastic storage bag or airtight container for up to 3 months.Tips:
Use a nonstick spray so you can get into every crevice of the bundt cake pan.
Raw sugar is sometimes labeled as turbinado sugar, but they are the same ingredient. Similarly, sometimes powdered sugar is referred to as confectioners' powder/sugar.
Always remember to zest your lemon before juicing it—it's much easier that way. Then, squeeze the lemons with a strainer underneath to catch any seeds that manage to wiggle out.