Lemon Blueberry Bundt Cake

You can make this moist and flavorful Lemon Blueberry Bundt Cake with cake mix and just a few additional ingredients, including a sweet lemon glaze. Pucker up, lemon lovers - this cake’s for you!!

Prep Time10

Cook Time45

Total Time55

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

1 package white cake mix
3.4 ounce box instant lemon pudding
½ cup water
½ cup lemon juice
⅓ cup vegetable oil
3 large egg whites at room temperature
1 Tablespoon lemon zest
2 cups fresh or frozen blueberries

Optional Lemon Glaze

¼ cup powdered sugar
2-3 Tablespoon lemon juice

Instructions

Preheat oven to 350° degrees.
Add 1 package white cake mix, 3.4 ounce box instant lemon pudding, ½ cup water, ½ cup lemon juice, ⅓ cup vegetable oil, 3 large egg whites and 1 Tablespoon lemon zestinto a large bowl. Using a mixer, beat for 2 ½ minutes until the batter is light and airy.
Be sure to scrape down the sides once or twice to make sure all ingredients are incorporated.
Using a spatula, gently fold in the blueberries to incorporate into the batter. Take care not to smash the berries.
Pour the batter into a well greased 9 or 10 inch bundt cake pan. Use a spatula to evenly spread the batter. Bake for 45 minutes or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a pan wire cooling rack.
To make the lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Farm Girl Tips

I've tested this recipe with both fresh blueberries and frozen blueberries. Both work.

This recipe was tested with a Pillsbury brand cake mix and Baker's Choice cake mix.

Makes 12 generous slices or 12 mini bundt cakes.

Nutrition