Easy Lemon-Blueberry Bundt® Cake

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

Ingredients

• 1 tablespoon lemon zest
• ¾ cup milk
• cooking spray
• 1 ½ cups powdered sugar
• ¼ cup freshly squeezed lemon juice
• 2 eggs, at room temperature
• 1 cup blueberries, fresh or frozen
• ½ (8 ounce) package Neufchatel cheese, softened
• 1 (15.25 ounce) package lemon cake mix, divided
• 3 tablespoons lemon juice, or more as needed

Recipe Instructions

Step 1

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

Step 2

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 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.

Step 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.

Step 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.

Step 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.