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EXTRA MOIST LEMON BLUEBERRY PUDDING CAKE 

2 sticks of butter (softened a bit)

2 1/2 cups sugar

4 eggs

lemon zest

3 cups all purpose flour

1/2 tsp baking powder

1 tsp salt

3/4 cup lemon juice

1 cup buttermilk

1 tbsp real vanilla

1 large box instant vanilla pudding

(sprinkle of granulated sugar for top of cake )

1 can of Sweetened Condensed Milk

DIRECTIONS

Cream softened butter in mixture then add in granulated sugar and cream till fluffy.

add in eggs one at a time while mixing. Mix flour salt and baking powder together and add alternately with lemon juice and buttermilk

add in real vanilla and whole box of dry vanilla pudding as well as lemon zest if you have it.

Once batter is completely smooth fold in three heaping cups of fresh blueberries

Spray or butter a glass 9×13 inch cake dish and spread in your batter.

sprinkle top of cake with granulated sugar before baking.

Bake at 350 degrees for 50 minutes (I did start in a cold oven)

When done the edges around top will be golden browned and this cake will be very moist but not jiggly.

take out once cake is set and poke holes in top while hot and pour one can of sweetened condensed evaporated milk over top

 

best to let cake set a bit before cutting as it will be super moist.

Enjoy

 

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