Lemon Blueberry Bundt Cake with Cake Mix
This Lemon Blueberry Bundt Cake with cake mix is soft, moist, and bursting with fresh lemon flavor and juicy blueberries. Made with a boxed cake mix and topped with a simple lemon glaze, it's an easy dessert that's perfect for spring brunches, potlucks, and summer gatherings.
Makes 12 servings
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 Tablespoons 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 zest into 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 2 cups fresh or frozen 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 ¼ cup powdered sugar and 2-3 Tablespoons lemon juice until smooth. Drizzle over the cooled cake.
Farm Girl Tips
- Fresh lemon juice and zest provide the best flavor, but bottled lemon juice can be used in a pinch.
- If using frozen blueberries, add them directly from the freezer. Do not thaw first.
- Grease the bundt pan thoroughly, making sure to coat all the crevices to prevent sticking.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze the unglazed cake for up to 3 months. Thaw overnight in the refrigerator and add glaze before serving.
Nutrition
Serving: 1slice | Calories: 268kcal | Carbohydrates: 39.9g | Protein: 3.1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 61mg | Fiber: 1g | Sugar: 26.5g
