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Easy Lemon-Blueberry Bundt Cake
Easy Lemon-Blueberry Bundt Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Easy lemon blueberry Bundt cake with sweet lemon glaze made using boxed lemon cake mix, fresh/frozen blueberries, and cream cheese.
Ingredients:
  • cooking spray
  • 1 (15.25 ounce) package lemon cake mix, divided
  • 0.75 cup milk
  • 0.5 (8 ounce) package Neufchatel cheese, softened
  • 0.25 cup freshly squeezed lemon juice
  • 2 eggs, at room temperature
  • 1 tablespoon lemon zest
  • 1 cup blueberries, fresh or frozen
  • 1.5 cups powdered sugar
  • 3 tablespoons lemon juice, or more as needed
Instructions:
  • Preheat the oven to 350°F (175°C) and generously coat a fluted tube pan (such as Bundt) with cooking spray.
  • Combine all ingredients in a large bowl, reserving 1 tablespoon of cake mix. Use an electric mixer to beat together the mixture for 3 minutes until smooth.
  • In a separate bowl, mix blueberries with the remaining tablespoon of cake mix until coated. Gently fold them into the cake batter and transfer everything to the prepared Bundt pan.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack for about 30 minutes.
  • In a small bowl, blend powdered sugar and lemon juice for the glaze. Adjust the consistency to your liking by slowly adding more lemon juice as needed.
  • Use a table knife to loosen the cake from the edges of the pan. Carefully invert onto a serving plate and slowly drizzle the glaze over the top.

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