Ingredients: 1 box lemon cake mix 8 ounces cream cheese, softened 1 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1 cup frozen blueberries 1/2 cup fresh lemon juice 2 cups confectioners sugar Additional confectioners sugar, for garnish Directions:1. Preheat oven to 350 degrees. Butter and flour a bundt pan, shaking out the excess, and set aside. 2. Combine cake mix, cream cheese, oil and eggs in a large bowl and beat with an electric mixer until fluffy, approximately 3 minutes. Stir in vanilla and lemon extracts and fold in the blueberries. Pour into the prepared pan and bake 1 hour, until a toothpick inserted in the center comes out clean. 3. Place the cake, still in the pan, on a cooling rack. Punch holes in the cake using a metal or bamboo skewer. Combine the lemon juice and confectioners sugar and pour over the top. Cool cake completely in the pan. Invert cake onto a plate and dust with powdered sugar. |