Blueberry Glazed Lemon Pound Cake

Angela Vann

Ingredients for the cake:
1 box lemon cake mix
1 box lemon pudding
4 eggs
1 cup water
1/3 cup oil
1 can of blueberry pie filling (keep separate, reserving 1/3 for glaze)

Directions for the cake:
Preheat oven to 350 degrees. Mix together on medium speed for 2 minutes. Place in prepared pan, starting with batter and alternating with pie filling; end with batter. Bake at 350 for 30 minutes, or until toothpick comes out clean. Cool.

Ingredients for the topping:
1 lemon
1/3 can of blueberry pie filling (reserved from cake)
1/3 cup sugar
1/3 cup powdered sugar
6 tablespoons butter
Cream cheese icing
1/3 cup limoncello

Combine 1/3 can of blueberry pie filling with 1/3 cup of sugar, 3 tablespoons of butter, and the juice of one lemon. Cook gently on low heat for five minutes until reduced. Cool.

Heat limoncello, 3 tablespoons butter and 1/3 cup of powedered sugar to make the glaze. Pour over finished cake while still warm.

Once cake is cool, melt icing. Pour over cake with remaining blueberries. Serve at room temperature.