The people in my family have a slight obsession with lemon. Pretty much any recipe that has delicious lemony flavor is a hit. I, on the other hand, love blueberries. This recipe beautifully melds these two amazing fruits together.

This recipe is easy to follow and the cake is great. It satisfies the sweet and the sour, along with a little crunch. It has the best of everything.

Blueberry Lemon Cake

1 box lemon cake mix

Eggs called for on box

Oil called for on box

Water called for on box

Zest of 1 lemon

1 pound blueberries

2 tablespoons butter

2 tablespoons brown sugar

2 tablespoons flour

2 tablespoons milk

2 tablespoons sliced almonds

1 tub vanilla frosting

Make cake mix as directed on the back of the box. Gently stir the lemon zest and blueberries into the batter just until combined. Pour the batter into a well-greased bundt pan and bake for 35-40 minutes at 350 degrees. Allow the cake to sit for 20 minutes before turning it over to release it from the pan.

While the cake is cooling, stir the butter, brown sugar, flour, milk and sliced almonds into a small bowl. Pinch together small bits of the mix and then place them on a cookie sheet. Place the mix in the cooling oven for 8-10 minutes .

Take the lid and the wrapper off of the frosting and cook it for 15-20 seconds in the microwave and then stir it. Spread about half of the can of frosting over the top of the cake. Then sprinkle the nut and sugar topping over the warm frosting.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.

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