Easy Lemon-Blueberry Bundt Cake
Ingredients
- cooking spray
- 1 (15.25 ounce) package lemon cake mix, divided
- ¾ cup milk
- ½ (8 ounce) package Neufchatel cheese, softened
- ¼ cup freshly squeezed lemon juice
- 2 large eggs, at room temperature
- 1 tablespoon lemon zest
- 1 cup blueberries, fresh or frozen
- 1 ½ cups powdered sugar
- 3 tablespoons lemon juice, or more as needed
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
- Place all but 1 tablespoon cake mix in a large bowl; add milk, Neufchatel cheese, lemon juice, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
- Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
- Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
- Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.
Source
Original recipe: View Original