Easy Lemon-Blueberry Bundt Cake

 Mei's daughter Nancy is 44 tomorrow. Mei was going to her grandsons Marine Boot Camp graduation which is Friday. The cake is for Nancy and Payton.

Nancy sent me a text and said the cake was excellent!

Ingredients:

1 (15.25 ounce) package lemon cake mix, save 1 Tbl. for later

¾ cup milk

½ (8 ounce) package cream cheese, softened

¼ cup freshly squeezed lemon juice ( used my Meyer lemons)

2 eggs, at room temperature

1 tablespoon lemon zest

1 cup blueberries, fresh or frozen

Cooking spray- I used the bakers one- has flour and oil in it

Glaze:

3 tablespoons lemon juice, or more as needed 

1 1/2 cups powdered sugar

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.

Place all but 1 tablespoon cake mix in a large bowl. Add milk, cream cheese, eggs, and lemon zest and juice and beat with an electric mixer for 3 minutes.

Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.

Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.

Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.