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Zesty Blueberry Bundt Cake

H-E-B Showtime, December 2012


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

35 minutes


12 servings


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

•  Glaze:

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 package 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 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.

Combine 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
H-E-B Showtime, December 2012

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