Easy Lemon-Blueberry Bundt Cake

Prep Time: 20 mins

Cook Time:40 mins

Additional Time:30 mins

Total Time:1 hrs 30 mins

Servings:14

Yield:1 bundt cake

No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy 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 eggs, at room temperature

1 tablespoon lemon zest

1 cup blueberries, fresh or frozen

Glaze:

1 ½ cups powdered sugar

3 tablespoons lemon juice, or more as needed

Directions

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, 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.

Tips

Regular cream cheese can be used in place of the Neufchatel cheese.