Lemon Blueberry Cake

Juice the lemons into a medium bowl. Add the eggs, oil, sour cream, poppy seeds, and cake mix and whisk until well combined.
Brush the Rockcrok® Dutch Oven with oil. Pour the batter into the pot and top with the blueberries. Microwave, covered, on HIGH for 9–10 minutes. Carefully remove the lid and let the cake stand for 10 minutes.
For the glaze, juice the remaining lemon into a medium bowl. Add the powdered sugar and jam, and stir to combine.
Serve the glaze over slices of cake and garnish slices with remaining fresh blueberries, if desired.

Ingredient :

Cake
2 lemons
3 eggs
⅓ cup (75 mL) vegetable oil
¾ cup (175 mL) sour cream
1 tsp (5 mL) poppy seeds
1 pkg (15.25 oz. or 432 g) yellow cake mix
Oil for brushing
½ cup (125 mL) fresh blueberries, plus additional for serving
Blueberry Glaze
1 lemon
2 cups (500 mL) powdered sugar
¼ cup (60 mL) blueberry jam