Blueberry & Lemon Cake with Vanilla Glaze (Crystal)

3 cup All Purpose flour

1 (3.4 oz) package instant vanilla pudding

½ tsp salt

¼ tsp baking soda

1½ cup butter softened

2¾ cup granulated sugar

1 tablespoon pure vanilla extract

6 large eggs

1 (8 oz.) package sour cream

2 Tbsp fresh lemon zest

1 cup fresh or frozen blueberries

1 ½ cups powdered sugar

2 Tbsp fresh lemon juice, more if needed to thin

1 Tbsp butter melted

1 tsp vanilla extract or paste

Preheat the oven to 325°F. Butter and flour a bundt or cake pan. Set aside.

Place two tablespoons flour in a separate bowl for blueberries.

Sift together the rest of the flour, vanilla pudding mix, salt and baking soda.

Cream together the softened butter, granulated sugar and vanilla. Beat for 2-3 minutes until light and pale yellow in color.

Add the eggs, one at a time, beating well after each addition. Stop and scrape the sides of the bowl as needed.

Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined.

Toss blueberries with the reserved 2 tablespoons flour. Add blueberries and fresh lemon zest to batter by hand and fold until evenly mixed.

Pour into the prepared cake pan and place into the oven.

Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted into the center comes back clean.

Cool in the pan on a wire rack for 15 minutes. Remove cake from pan.

To prepare the glaze: Mix together the powdered sugar, lemon juice, melted butter and vanilla extract. Drizzle over the cooled cake.

Note: If you cannot purchase vanilla pudding, you can use Birds custard powder.