Zesty Blueberry Bundt Cake

Prep Time:
15 minutes
Cook Time:
35 minutes
12 servings

H-E-B Showtime, December 2012


1box (18.25 oz.)Hill Country Fare Yellow Cake Mix,

1can (12 oz.)H-E-B Twist Lemon-Lime Soda,

1/4c.canola oil,

3H-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,

1c.fresh or frozen blueberries,


1 1/2c.powdered sugar,

2-3Tbsp.fresh lemon juice,

1/4 tsp.H-E-B The Baker's Scoop Pure Vanilla Extract,


1Heat oven to 350°F. Grease a 10 inch Bundt pan and set aside.

2Combine cake mix, soda, oil and eggs in a medium bowl. Mix cake batter according to package directions, stir in lemon zest, extracts and blueberries.

3Pour batter into prepared pan and bake 35-40 minutes or until toothpick inserted in center comes out clean.

4Cool cake in pan 15 minutes. Remove cake from pan: run a knife between cake and pan to loosen cake. Hold a wire rack over top of pan, flip pan and rack together. Lift pan off cake and cool cake completely on rack.

5Combine powdered sugar, lemon juice and vanilla extract in a small bowl. Beat with a fork until smooth. Pour or drizzle glaze over cake.

Nutritional Information

No Nutritional Information Available

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