Blueberry-Lemon Poppy Seed Cake

I made the best blueberry-lemon cake recipe I ever had the other day. It was so moist it melted in my mouth and it is so easy to make. I used a Betty Crocker yellow cake mix, fresh blueberries, and freshly-squeezed lemon juice. Yumm! I also baked it in a bundt cake pan, which makes it look even prettier.

Once you taste it, you cannot stop eating it(!), but if there is any cake left over you should refrigerate it after a day because it is so moist that it can get moldy quickly.

Ingredients

Cake

1 c fresh blueberries

1 box Betty Crocker Super Moist yellow cake mix

4 oz cream cheese, softened

2 T grated lemon peel (from about 2 lemons)

1 T poppy seeds

3/4 c water

1/4 c lemon juice

2 eggs

Glaze

1 1/2 cups powdered sugar

2 to 3 T lemon juice

Preheat oven to 350° F. Spray a bundt cake pan with baking spray (or use butter), then coat with a little bit of flour.
In a small bowl, add blueberries with about 1 tablespoon of the dry cake mix and toss gently to coat. This will help to keep the blueberries from settling to bottom of the pan when you add them to the cake batter.
In a large bowl, place remaining cake mix and add cream cheese, grated lemon peel, poppy seeds, water, 1/4 cup lemon juice and eggs, and beat with an electric mixer for about 2 minutes, scraping the bowl occasionally.
Add the coated blueberries to the batter and mix with a large spoon, being careful not to smash the blueberries.
Pour into the pan and bake for about 40 minutes or until a toothpick inserted comes out clean. Remove from the oven and place it on a cooling rack. Wait at least an hour before removing from the pan and placing it on a serving plate.
In a small bowl, mix the 1 1/2 cups of powdered sugar and 2 tablespoons of lemon juice until it’s nice and smooth. If the mixture is too runny, gradually add another tablespoon of the powdered sugar until it’s thick enough to drizzle over the cake, but not runny. Spoon it over the cake.