1 box white cake mix
4 eggs
2/3 cup oil
zest of 2 lemons
1/4 cup lemon juice
1/2 cup milk
1 cup plain yogurt
1 (3.4 oz-3.9 oz) pkg. lemon instant pudding mix
1 TBS. poppy seeds
1 1/2 cup blueberries, frozen or fresh
Lemon Glaze:
1 1/2 cups powdered sugar
3 TBS. lemon juice
2 TBS. butter, melted
Fresh blueberries for decoration
Preheat oven to 350 degrees and grease a bundt cake pan.
1. Sift cake mix into a small bowl to remove any lumps; set aside.
2. In a large bowl, combine eggs, oil, lemon zest, lemon juice, milk and yogurt.
3. Add cake mix and instant pudding mix; stir well.
4. Stir in poppy seeds
5. Gently fold in blueberries
6. Dump into bundt cake and and spread evenly
7. Bake for 38-50 minutes or until a knife inserted near the center comes out clean.
8. Let cool in pan and then turn out.
9. Lemon glaze: whisk powdered sugar, lemon juice, and butter. Add more lemon juice if you want a thinner glaze or more powered sugar to make it thicker.
10. Pour glaze over the cooled cake and serve with fresh blueberries.
