Fresh Blueberry Cake

Fresh Blueberry Cake

1 package yellow cake mix (without added pudding in mix)
1 (4 oz) package instant lemon pudding mix
1 cup sour cream
1/3 cup vegetable oil
4 eggs
1/2 cup water
1 cup fresh blueberries

Preheat oven to 350. Grease and flour a 12 cup Bundt pan or a 9x13 pan. Mix all ingredients together (except blueberries) and beat for 4 minutes. Gently fold in blueberries. Pour into prepared pan, and bake for 40 – 50 minutes for Bundt, or 25 – 30 minutes for 9x13, or until center tests done.

If using a Bundt pan, let cake cool in pan 10 minutes before removing. I just leave the cake in the 9x13 pan. This cake needs no frosting, it is so moist and delicious, but you can dust with confectioners' sugar if desired.