Zesty Blueberry Bundt Cake
1 box (18.25 oz.) Hill Country Fare Yellow Cake Mix
1 can (12 oz.) H-E-B Twist Lemon-Lime Soda
1/4 c. canola oil
3 H-E-B Large Eggs
• zest of 1 lemon
1 tsp. H-E-B The Baker's Scoop Pure Vanilla Extract
1/2 tsp. orange extract
1 c. fresh or frozen blueberries
1 1/2 c. powdered sugar
2-3 Tbsp. fresh lemon juice
1/4 tsp. H-E-B The Baker's Scoop Pure Vanilla Extract
Heat oven to 350°F. Grease a 10 inch Bundt pan and set aside.
Combine cake mix, soda, oil and eggs in a medium bowl. Mix cake batter according to packag
e directions, stir in lemon zest, extracts and blueberries.
Pour batter into prepared pan and bake 35-40 minutes or until toothpick inserted in center
comes out clean.
Cool cake in pan 15 minutes. Remove cake from pan: run a knife between cake and pan to loo
sen cake. Hold a wire rack over top of pan, flip pan and rack together. Lift pan off cake
and cool cake completely on rack.
Combine powdered sugar, lemon juice and vanilla extract in a small bowl. Beat with a fork
until smooth. Pour or drizzle glaze over cake.
No Nutritional Information Available