Easy Lemon-Blueberry Bundt® Cake recipe
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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 1 ½ cups powdered sugar 3 tablespoons lemon juice, or more as needed
Nutrition Info
- 227.7 caloriescarbohydrate: 39.2 gcholesterol: 38.5 mgfat: 6.5 gfiber: 0.6 gprotein: 4 gsaturatedFat: 2.8 gservingSize: -sodium: 269.8 mgsugar: 28.7 gtransFat: : -unsaturatedFat: : -
Directions Easy Lemon-Blueberry Bundt® Cake
Directions
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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.