Blueberry Lemon Poppyseed Cake

Michelle Koletar/Mertz

By
@Mertzie

Very moist, colorful, easy & delish.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

55 Min

Ingredients

1
box lemon cake mix
1
package instant vanilla pudding
1/4
cup sugar
1/4
cup milk (i used whole)
3/4
cup canola oil
3
large eggs, room temp
8
oz. package cream cheese, softened at room temp
1
tsp or more poppyseeds
few zests of a lemon
2
handfuls of fresh blueberries

Directions Step-By-Step

1
Preheat oven to 350. Grease a bundt pan well.
2
Mix cake, sugar, and pudding mix, either by hand or with mixer on low speed. Once it's mixed good, make a little well in the center of the mixing bowl.
3
Pour in water, oil, eggs, and cream cheese. Beat on low with mixer for about 2 minutes or so. Then, scrape the bowl good & beat 4 mins on medium.
4
Add poppyseeds, lemon zest & stir by hand. Then, add the blueberries gently and stir lightly.
5
Pour into bundt pan & bake for 55 mins (or until center is baked through according to your oven.) Let cake cool completely before turning upside down onto cake plate. Serve & enjoy. You could make a glaze for on top of this, but it really doesn't need it.

About this Recipe

Course/Dish: Cakes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids