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1. Preheat oven to 350 degrees and spray bundt pans! (You can use any size bundt pan for this recipe but you will need to adjust the time.)
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2. Combine cake mix, instant pudding mix, oil, sour cream, eggs, lemon zest, lemon juice and poppy seeds. Mix until smooth.
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3. Fold in blueberries and fill bundt pans!
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4. Bake for 17-25 minutes (I used a mid sized bundt pan) or until an inserted knife comes out clean!
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Regular bundt pans take 40-60 minutes to bake and the tiny mini pans take 10-17 minutes.
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5. Let cool in pan for at least 7 minutes and then turn out.
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6. Glaze: combine powdered sugar, almond extract and 1 tbsp of milk. Whisk until smooth, but it should be somewhat thick. Add more milk if needed. Pour into a zip lock bag and snip off the corner to easily drizzle over cooled or warm cakes! Enjoy!