Blue Food for All

Sometimes I bake for other people and not myself. In this case? Certainly for other people. Lemon Blueberry Bundt Cake was not something I was going to eat. I'm not a fan of blueberries and all the lemon? Let's not use the Epi-Pen, shall we?
We were heading up to Andy's folks for the weekend and I opted for this cake since we had lots of blueberries in the freezer and an extra lemon cake mix in the cabinet. This recipe is one of my mom's "Go To" recipes. When she worked at the hospital she would make it and bring it there because like me, my dad isn't a super fan of blueberries. I didn't do the powdered sugar but that's because I would have had to travel with it and well, I had enough to travel with, 1 husband, 2 kids, and a dog. The cake was well-received and gobbled up. A small section was left when we left so I left it for my father-in-law... he does love a good baked good at any time of the day.

Easy Blueberry-Lemon Bundt Cake
Cake:
1 1/2 - 2 cups fresh or frozen blueberries
2 tbsp flour
1 lemon cake mix
1 cup sour cream
4 eggs

Glaze:
1 cup powdered sugar
2 tbsp lemon juice

Grease and flour bundt pan. Sprinkle flour over blueberries to coat. Combine dry cake mix and sour cream. Add eggs one at a time, beating at low speed. Beat at medium speed until smooth, fold in blueberries. Bake at 250 for 45-40 minutes. Cool on rack for 15 minutes, remove from pan.
Combing glaze ingredients. Poke holes in warm cake and drizzle glaze over cake so mixture soaks into holes.
Cool. Dust with powdered sugar before serving.