When guests are coming over, I pull out all the stops…including a doctored up cake mix 🙂 Ok, really, I’d just been running errands all day and hadn’t started a dessert when they were due to arrive any minute.

I had intended on coming up with a cool lemon and blueberry dessert that didn’t require me turning on the oven. Maybe I should have thought of that earlier in the day. Oops!

It ended up being a perfect summer treat — light and refreshing cake that topped off an evening of blue crab picking. Yummy!

INGREDIENTS

Cake

• 1 box lemon cake mix
• ½ C freshly squeezed lemon juice
• 1 C water
• ⅓ C vegetable oil
• 3 eggs, beaten
• 1 ½ C blueberries
• zest of 2 lemons, finely chopped

Glaze

• 1 C powdered sugar
• 2 Tbls freshly squeezed lemon juice
• water, as needed

DIRECTIONS

Cake

1. Preheat oven according to cake mix directions.
2. Grease & flour Bundt pan.
3. In a large mixing bowl, combine lemon cake mix, ½ C lemon juice, water, oil and eggs.
4. Beat mixture on low speed for 30 seconds.
5. Increase speed to medium and beat batter for 2 min.
6. Gently fold in lemon zest and blueberries.
7. Pour cake batter into prepared pan and bake according to package directions or until a toothpick comes out clean.
8. Cool cake completely in pan set on wire rack.
9. When cake is cool, place serving plate over the top of Bundt pan and flip cake onto plate.

Glaze

1. In a small bowl, whisk together lemon juice and powdered sugar until smooth.
2. Whisk in water as needed.
3. Drizzle glaze over cake.

NOTES
12 slices

Adapted from A Bloggable Life.