Directions

1. Preheat oven to 350F, grease a 6” mini bundt pan with butter, and dust with flour. Set aside.
2. In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest. Beat until pale and fluffy – about 5 minutes. 
3. Add eggs one at a time, scraping down the sides of the bowl in between each addition. Then, add the vanilla extract and beat until fluffy – about 1 minute.
4. In a liquid measuring cup, mix the yogurt with the lemon juice.
5. Add 1/2 of the Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix to the mixer and beat on low until just combined. 
6. Add the sour cream mixture and beat on low until just combined. Scrape down the sides of your bowl and add the remaining flour mixture, beating on low until the batter is just smooth.
7. Gently fold in the blueberries with a spatula until evenly distributed.
8. Scoop batter into prepared bundt pan and use a spatula to spread the batter to the edges of the pan.
9. Bake for 40-45 minutes, or until the top is golden brown and the center of the cake is set – it should spring back to a light touch.
10. Remove from the oven and allow to cool for 30 minutes in the pan before turning the cake out onto a cooling rack to cool completely before glazing.
11. Meanwhile, whisk together all the ingredients for your glaze until smooth and creamy. If your glaze is too runny, add in more powdered sugar 2 tablespoons at a time until it is a creamy, smooth white consistency.
12. Pour the glaze over top of the cake. Slice and enjoy! Add whipped cream and more blueberries for serving if desired.