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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

BLUEBERRY-LEMON BUNDT CAKE

Serves 12

1-1/2 cups fresh blueberries
2 tablespoons flour
1 lemon cake mix
1 cup sour cream
4 large eggs

Preheat oven to 350 degrees.
Grease and flour Bundt pan. Sprinkle flour over blueberries. Combine dry cake mix and sour cream. Add eggs, one at a time, beating at low speed. Beat at medium speed until smooth.
Bake for 45 minutes. Cool on rack for 15 minutes. Remove from pan.


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