Ingredients

Lemon Cake Ingredients:
1 box lemon cake mix
1 3.4 oz pkg lemon Instant Jello Pudding
1 C sour cream
3/4 C water
3/4 C canola oil
4 large eggs
1 8oz container of Cool Whip

Blueberry Jam Ingredients:
3 C fresh blueberries
1/2 C sugar
1/2 lemon, juiced
1 squeeze bottle

Directions

Combine blueberries, sugar, and lemon in a pan on the stove top and heat over medium heat until well combined.

Once heated through and bubbling, begin to mash the blueberries. Remove from heat and allow the mixture to thicken.

Once completely cooled add to a squeeze bottle and set aside.

Preheat your oven to 350 degrees and grease a 9×13 baking dish.

Combine the cake mix, sour cream, pudding, water, oil, and eggs. Mix until combined and smooth.

Pour the batter into your baking dish and bake at 350 degrees for 25 to 30 minutes.

Once cooked through use a large wooden spoon to poke holes in the cake.

Squeeze the blueberry jam into each of the holes in the cake. Allow the cake to cool completely.

Once completely cooled, top with the cool whip and squeeze the remaining the blueberry jam into lines over the top.

Optional…top with lemon slices and blueberries.