Blueberry-Lemon Bundt Cake

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lemonblueberrycake
You can cheat and make this with a Duncan Hines lemon cake mix, using the pound cake recipe on the side – but it’s just not as good!

Cake:
1 cup (2 sticks) margarine, at room temperature
1 cup sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
2-1/2 cups flour
2 teaspoons baking powder
1 cup tofutti sour cream
2 cups blueberries, washed and drained well
2 teaspoons flour

Glaze:
1-1/2 cups powdered sugar
4 tablespoons lemon juice

Preheat oven to 350 degrees. Cream together margarine and sugars. Beat in eggs and vanilla. Combine dry ingredients and add to margarine mixture alternatively with sour cream, beginning and ending with dry ingredients. Toss blueberries with 2 teaspoons flour and gently fold into batter. Pour into greased 12-cup Bundt pan and bake for 60 minutes. Cook in pan before removing to wire rack. When cake is completely cooled, combine glaze ingredients and drizzle over cake.

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