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Lemon Blueberry Bundt Cake

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
90 min
SERVINGS
14 servings
Cake
Lemon Blueberry Bundt Cake
Ingredients
  • cooking spray
  • 1 (15.25 ounce) package lemon cake mix, divided
  • 3/4 cup milk
  • 1/2 (8 ounce) package Neufchatel cheese, softened
  • 1/4 cup freshly squeezed lemon juice
  • 2 eggs, at room temperature
  • 1 tablespoon lemon zest
  • 1 cup blueberries, fresh or frozen
  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice, or more as needed
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric). Next, spray a fluted tube pan - such as a Bundt cake mold - with cooking spray to prevent sticking.
2
In a large mixing bowl, combine all but one tablespoon of the cake mix. Then, add milk, Neufchatel cheese, lemon juice, eggs, and lemon zest to the bowl. Using an electric mixer, beat these ingredients together for three minutes.
3
In a separate container, gently toss the blueberries with the remaining one tablespoon of cake mix until they are evenly coated. Fold these blueberries into your cake batter and pour the mixture into the prepared Bundt pan.
4
Place the cake in a preheated oven and bake until a toothpick inserted into the center comes out clean, taking around 40 to 45 minutes. Remove the cake from the oven and let it cool completely on a wire rack, which should take about 30 minutes.
5
To make the glaze, combine powdered sugar and lemon juice in a small bowl. Mix these ingredients together until you achieve the desired consistency, adding more lemon juice as needed to get it just right.
6
Before serving, use a table knife to loosen the cake from the pan by running it around the edges. Carefully invert the cake onto a serving plate and slowly pour the glaze over the top of the cake.