Divine Fruit Passion Cake

• (18 ounce) box French vanilla cake mix1
• (6 ounce) box vanilla pudding mix1
• nutmeg↗1⁄4 teaspoon
• jumbo eggs↗3
• 2% low-fat milk↗1 1⁄3 cups
• vegetable oil↗1⁄3 cup
• meyer lemon rind, coarsely shredded↗2 tablespoons
• fresh meyer lemon juice↗1⁄3 cup
• fresh wild blueberries↗1 cup
• glaze↗
• fresh meyer lemon juice↗1⁄2 cup
• meyer lemon rind, finely shredded↗1 tablespoon
• water↗1⁄4 cup
• white sugar↗1⁄3 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Butter and flour a bundt cake pan or a tube pan and set aside until needed.

3. 3

   In a large bowl add the cake mix, pudding, nutmeg, eggs, milk, oil, lemon juice and shredded lemon rind, blend for 3 minutes.

4. 4

   Add the fresh wild blueberries gently and pour into prepared pan.

5. 5

   Bake for 35 - 38 minutes or until done.

6. 6

   Cool the cake in pan on rack for 10 minutes then turn out of pan and leave on rack.

7. 7

   Make the glaze by placing lemon juice, rind, water and sugar in a small pot and boil for 5 minutes, stirring constantly.

8. 8

   Poke holes on top and sides of cake and pour the glaze over top.

9. 9

   Allow to cool completely and serve with mango sherbet or sorbet.