Ingredients:● 1 box lemon cake mix● 1 (3.4 oz) package of lemon pudding mix● 3 eggs● 1/2 cup cold water● 1/2 cup canola oil● 1 cup fresh blueberries● 1/2 cup Benigna's Creek Blueberry WineInstructions:1. Preheat the oven to 350°F and grease a 9x13 inch baking pan or if you prefer,bundt pan.2. In a large mixing bowl, combine the lemon cake mix and lemon pudding mix.3. Add the eggs, cold water, and canola oil to the bowl. Mix with an electric mixer onmedium speed for about 2 minutes, or until the batter is smooth and wellcombined.4. Stir in the fresh blueberries and Benigna's Creek Blueberry Wine, gently foldingthem into the batter until evenly distributed.5. Pour the batter into the greased baking pan and smooth it out with a spatula.6. Bake the cake in the preheated oven for 35-40 minutes, or until a toothpickinserted into the center of the cake comes out clean.7. Let the cake cool in the pan for 10 minutes, then remove it from the pan andtransfer it to a wire rack to cool completely.8. Slice and serve the Lemon Blueberry Wine Cake, garnished with Benigna’s CreekBlueberry Wine Glaze (recipe below) and fresh blueberries if desired.
Benigna’s Creek Blueberry Wine Glaze● 3⁄4 cup powdered sugar● 1⁄3 cup butter melted● 1⁄3 - 1⁄2 cup Benigna’s Blueberry WineWhisk together the above ingredients until smooth. Spoon over Benigna’s CreekLemon Blueberry Cake and serve.