Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake is a brightly flavored dessert that’s equal parts gorgeous and delicious! Serve this stunning cake as the centerpiece of your next summer soiree. The best part is that this showstopping bundt cake is made with cake mix – but you’d never know that by tasting it!

Course Cakes + Cupcakes

Cuisine American

Keyword bundt cake, doctored cake mix, lemon blueberry bundt cake

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 408kcal

Author Jennifer

Ingredients

1 box Pillsbury™ Moist Supreme® Lemon Premium Cake Mix
½ cup melted butter 1 stick
1 cup water
3 large eggs
1 cup fresh or frozen blueberries
1 Tablespoon all-purpose flour
1 can Pillsbury™ Creamy Supreme® Cream Cheese Flavored Frosting
fresh blueberries for topping

Instructions

Preheat oven to 350F degrees. Spray the inside of a bundt pan with nonstick spray. Set aside.
n a large bowl, mix cake mix, melted butter, water and eggs together until combined.
In a small bowl, toss blueberries with flour. CAREFULLY, fold blueberries into cake batter.
Bake for 39-45 minutes or until toothpick inserted into center comes out clean. Let cool before frosting.
Frost with cream cheese frosting and top with additional blueberries.

Notes

I like to use melted butter instead of vegetable oil because it adds a little extra flavor to the cake and the cake comes out so moist. Melted butter helps to give it a more bakery flavor.
You can use fresh or frozen blueberries for this Lemon Blueberry Bundt Cake. If you use frozen, no need to thaw them. Most importantly, don’t forget to toss your blueberries in flour before folding them into the cake batter. The flour will help the blueberries not sink to the bottom of the cake.
Make sure to really spray every nook and cranny of your bundt cake pan. They’re notorious for sticking to cakes as they bake, so avoid any unsightly tears in your cake by coating every inch of the pan.

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