|Blueberry muffin mix||27 Ounce (2 Packages, 13.5 Ounce Each)|
|Grated lemon rind||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Light corn syrup||3 Tablespoon|
|Lemon juice||2 Tablespoon|
1. Grease an 8-cup tube mold.
2. Combine muffin mix and lemon rind in a large bowl; stir in eggs and milk, following label directions. Spoon into prepared mold.
3. Bake in moderate oven (375°) 40 minutes, or until a wooden pick inserted near center comes out clean. Cool in mold on a wire rack 10 minutes loosen around side and tube with a knife; invert onto a plate.
4. Mix corn syrup and lemon juice in a cup; spoon over warm cake to glaze lightly; pool cake completely. Garnish with fresh mint, if you wish.