Lemon Blueberry Cake

I looooove me some lemon. Nothing really screams spring to me than lemons and blueberries together in a gooey cake. So here is a simple recipe using a cake box! I am a fan of cake boxes. I love going all the way scratch when I can - but if I am limited on time and want a little flair then sometimes I use a box instead. If you want to do it from scratch - the recipe for my yellow cake is listed below the main recipe. Enjoy!

Ingredients:

• 1 yellow cake mix
• 1 vanilla instant pudding mix (3.4oz)
• 4 eggs
• 1/4 cup of fresh squeezed lemon juice
• Zest from one lemon plus more for garnish (I would buy two lemons and use 1.5) 
• 1/4 cup of warm water
• 1/3 cup of cooking oil
• 1tsp vanilla
• 1&1/4 cup sour cream (or Greek style yogurt)
• 1 cup of white chocolate chips
• 1 cup of blueberries

For icing/garnish

• 1 container of cream cheese icing
• 1/2 a lemon zested
• A few more white chocolate chips for sprinkling on top. 

Recipe:

1. Heat oven to 325 degrees. Grease and flour a Bundt cake pan
2. Mix all ingredients together for 30 seconds on low except the white chocolate chips and the blueberries. 
3. Add 3/4cup of the blueberries and mix on medium speed for 2 minutes. 
4. Add the rest of the blueberries and all the chocolate chips and give a stir with a spoon or spatula. 
5. Pour into Bundt pan. 
6. Bake for 50-70 minutes. Toothpick should come out slightly coated but not wet. 
7. Remove from the oven and cool in pan for 20 minutes. 
8. Invert onto plate or cake stand. Let cool completely before adding icing.
9. Once completely cooled take the icing and put in a microwaveable bowl. Microwave for 30 seconds and give a stir. Place back in the microwave for another 15 seconds or until the icing is pourable. Then drizzle on top of the cooled cake. Pour slowly. Leave it a minute to set. 
10. Then sprinkle the lemon zest on the top and a bit of the white chocolate chips as well.