Lemon - Blueberry Cake

I started this cake with the following recipe for "Susan's Lemon Cake" by The Cake Mix Doctor.  For those who are purists and prefer to make a cake strictly from scratch - any good lemon pound cake or bundt cake recipe should work as the base.  My alterations to create the lemon-blueberry cake are in red:

 

1 Package Plain Yellow Cake Mix
1 Package (3 oz) Lemon Gelatin
2/3 Cup Canola Oil
2/3 Cup Hot Water  (next time I think I will try reducing this to 1/2 cup  to make a thicker batter)
4 Large Eggs

 

2 Cups Fresh or Frozen Blueberries
1/4 Cup Powdered Sugar

 

• Place rack in center of oven.  Preheat oven to 350 degrees.  Lightly coat 12 cup bundt pan with vegetable oil spray and dust with flour.  Shake out excess flour.  Set pan aside.
• Place cake mix, gelatin, canola oil, water, and eggs in large mixing bowl.

• Beat with electric mixer on low speed for 1 minute.  Stop machine and scrape down sides of bowl with rubber spatula.  Increase mixer speed to medium and beat for 2 minutes more, scraping sides down as needed.  Batter should be thick and well blended. 

• Fold blueberries into batter

• Pour batter into prepared pan, smoothing top with spatula and place in oven.

• Bake cake until light brown and just starts to pull away from sides of pan - about 40 minutes.
• Remove from oven, and place on wire cooking rack for 10 minutes.

• Run a long, sharp knife around the edge of the cake and invert onto serving platter.  Allow to cool completely

•  Sprinkle top of cake with powdered sugar.