Blueberry & Lemon Cake with Vanilla Glaze | Cruise Scoop

Ingredients

• 3 cup All Purpose flour
• 1 (3.4 oz) package instant vanilla pudding
• ½ tsp salt
• ¼ tsp baking soda
• 1½ cup butter softened
• 2¾ cup granulated sugar
• 1 tablespoon pure vanilla extract
• 6 large eggs
• 1 (8 oz.) package sour cream
• 2 Tbsp fresh lemon zest
• 1 cup fresh or frozen blueberries
• 1 ½ cups powdered sugar
• 2 Tbsp fresh lemon juice, more if needed to thin
• 1 Tbsp butter melted
• 1 tsp vanilla extract or paste