Easy Lemon-Blueberry Bundt Cake
Description
This lemon blueberry Bundt cake with a sweet lemon glaze is easy to make with boxed lemon cake mix, fresh or frozen blueberries, and cream cheese.
Ingredients
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cooking spray
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1 (15 1/4 ounce) package lemon cake mix, divided
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3/4 cup milk
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1/2 (8 ounce) package Neufchatel cheese, softened
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1/4 cup freshly squeezed lemon juice
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2 eggs, at room temperature
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1 tablespoon lemon zest
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1 cup blueberries, fresh or frozen
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1 1/2 cups powdered sugar
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3 tablespoons lemon juice, or more as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
2
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.
3
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
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
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
Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.