Easy Lemon-Blueberry Bundt Cake

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 228 Calories

Ingredients

• 1 tablespoon lemon zest
• cooking spray
• 2 eggs, at room temperature
• 1 cup blueberries, fresh or frozen
• 1 (15.25 ounce) package lemon cake mix, divided
• 3 tablespoons lemon juice, or more as needed
• 0.5 (8 ounce) package Neufchatel cheese, softened
• 0.75 cup milk
• 1.5 cups powdered sugar
• 0.25 cup freshly squeezed lemon juice

Recipe Instructions

Step 1

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 2

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 3

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 4

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

Step 5

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.

Step 6

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.