Bundt Blueberry Coffee Cake

Original recipe from Pat Hayes (changes by Ronnie)

Oven 375 degrees

Mix 1/2 cup sugar and 2 T cinnamon. Set aside

1 yellow cake mix

1 instant vanilla pudding mix

2 tsp. butter flavoring  (substitute 1 1/2 tsp. lemon extract)

1 tsp. vanilla

3/4 cup water

3/4 cup vegetable oil

4 eggs

Mix all ingredients except eggs. Beat in eggs 1 at a time.

Grease Bundt pan

Sprinkle 1/2 the sugar/cinnamon mix into bottom of pan

Pour in half the batter, layer with rest of sugar/cinnamon mix, finish with batter. (add1 1/2 cups blueberries, coated with 2 tsp.flour to the cinnamon/ sugar mix before finishing with batter)

Bake about 40 minutes. Cool on rack. Invert. Drizzle with lemon glaze while still a little warm


2 1/2 cups powdered sugar

3 T fresh lemon juice

1 T melted butter

Mix until smooth and let drip over cake on rack. Put wax paper or plastic wrap

underneath to catch the overflow