Divine Fruit Passion Cake

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

1. Preheat oven to 350 degrees.
2. Butter and flour a bundt cake pan or a tube pan and set aside until needed.
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. Add the fresh wild blueberries gently and pour into prepared pan.
5. Bake for 35 - 38 minutes or until done.
6. Cool the cake in pan on rack for 10 minutes then turn out of pan and leave on rack.
7. Make the glaze by placing lemon juice, rind, water and sugar in a small pot and boil for 5 minutes, stirring constantly.
8. Poke holes on top and sides of cake and pour the glaze over top.
9. Allow to cool completely and serve with mango sherbet or sorbet.

vanilla cake, vanilla pudding mix, nutmeg, eggs, milk, vegetable oil, lemon rind, fresh meyer, wild blueberries, glaze, fresh meyer, lemon rind, water, white sugar

Taken from www.food.com/recipe/divine-fruit-passion-cake-352993 (may not work)