Lemon Blueberry Bundt Cake

• 1 pkg. (15.25 oz.) Signature Lemon Supreme Cake Mix
• Juice of 1 meyer lemon
• ¾ cup water
• 3 large eggs
• ½ cup canola oil
• ½ cup sour cream
• 2 cups blueberries
• 2 tablespoons grated meyer lemon zest

• 1 pkg. (4 oz.) cream cheese, softened
• 1 tablespoon butter, softened
• 2 cups powdered sugar
• ½ teaspoon vanilla extract
• ½ tablespoon grated meyer lemon zest
• 1 tablespoon heavy cream

Preheat the oven to 350°F. Rub coconut oil onto a bundt cake pan; set aside.

In the mixing bowl of a stand mixer, combine the cake mix, lemon juice, and water. Beat in the eggs one at a time; add the canola oil and sour cream and mix until combined. Fold the blueberries and zest into the batter.

Pour the batter into the prepared bundt pan and bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before unmolding and frosting.

To make the frosting, beat together the cream cheese, butter, powdered sugar, vanilla, meyer lemon zest, and heavy cream until no lumps remain. Drizzle over the cooled cake.

• Yields: 12 servings
• Preparation Time: About 90 minutes