Directions:
- Preheat oven to 350 degrees.
- Butter and flour a bundt cake pan or a tube pan and set aside until needed.
- In a large bowl add the cake mix, pudding, nutmeg, eggs, milk, oil, lemon juice and shredded lemon rind, blend for 3 minutes.
- Add the fresh wild blueberries gently and pour into prepared pan.
- Bake for 35 - 38 minutes or until done.
- Cool the cake in pan on rack for 10 minutes then turn out of pan and leave on rack.
- Make the glaze by placing lemon juice, rind, water and sugar in a small pot and boil for 5 minutes, stirring constantly.
- Poke holes on top and sides of cake and pour the glaze over top.
- Allow to cool completely and serve with mango sherbet or sorbet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.17 Kcal (1550 kJ) | ||
| Calories from fat | 209.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.26g | 36% | |
|---|---|---|---|
| Cholesterol | 130.71mg | 44% | |
| Sodium | 152.88mg | 6% | |
| Potassium | 201.58mg | 4% | |
| Total Carbs | 35.48g | 12% | |
| Sugars | 28.01g | 112% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 7.43g | 15% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.6mg | 22% | |
| Iron | 0.7mg | 4% | |
| Calcium | 156.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 137.95 Kcal (578 kJ) | ||
| Calories from fat | 78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 36% | |
|---|---|---|---|
| Cholesterol | 48.71mg | 44% | |
| Sodium | 56.97mg | 6% | |
| Potassium | 75.12mg | 4% | |
| Total Carbs | 13.22g | 12% | |
| Sugars | 10.44g | 112% | |
| Dietary Fiber | 0.35g | 4% | |
| Protein | 2.77g | 15% | |
| Vitamin C | 4.3mg | 19% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.3mg | 4% | |
| Calcium | 58.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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