Lemon Cake With a Blueberry Crown

(source Anne Byrn Cake Mix Doctor Returns)

Cake:

1 package plain yellow or vanilla cake mix

1 1/2 cups fresh blueberries

1 package lemon gelatin

2/3 cup hot water

2/3 cup vegetable oil

4 large eggs

Glaze:

1/4 cup fresh lemon juice (2 medium size lemons)

1 teaspoon lemon zest

1 cup confectioners sugar, sifted

Preheat oven 350. Butter & flour Bundt pan.

Measure out 2 tablespoons cake mix and place it in a small mixing bowl. Rinse & pat blueberries dry with paper towels. Add berries to small bowl and toss with cake mix. Set aside.

Place remaining ingredients in large mixing bowl and beat until just incorporated. Fold in blueberries into the batter. Pour in pan, smooth the top. Bake cake until golden brown 40 - 45 min. Let cool.

Glaze: Combine all the ingredients and whisk until the glaze is smooth. Spoon or brush on the glaze allowing it drip down the sides. (I had alot left over)

Cake doesn't taste like a box mix. So good.