This cake starts out with cake mix, but the addition of blueberries, cream cheese, and lots of lemon transforms it into a moist and light cake that tastes anything but boxed.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
228 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.
Step 5
Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
Step 6
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.
