Name: Easy Lemon-Blueberry Bundt Cake
Prep time: 20 min
Cook time: 20 min
Yield: 14
Ingredients: Cooking spray -; Lemon cake mix, divided - 1 (15.25 ounce) package; Milk - ¾ cup; Neufchatel cheese, softened - ½ (8 ounce) package; Freshly squeezed lemon juice - ¼ cup; Eggs, at room temperature - 2 large; Lemon zest - 1 tablespoon; Blueberries, fresh or frozen - 1 cup; Powdered sugar - 1 ½ cups; Lemon juice, or more as needed - 3 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Easy Lemon-Blueberry Bundt Cake

1. Cooking spray -

2. Lemon cake mix, divided - 1 (15.25 ounce) package

3. Milk - ¾ cup

4. Neufchatel cheese, softened - ½ (8 ounce) package

5. Freshly squeezed lemon juice - ¼ cup

6. Eggs, at room temperature - 2 large

7. Lemon zest - 1 tablespoon

8. Blueberries, fresh or frozen - 1 cup

9. Powdered sugar - 1 ½ cups

10. Lemon juice, or more as needed - 3 tablespoons

How to cook deliciously - Easy Lemon-Blueberry Bundt Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.