Lemonysnickety Blueberry Bundt Cake

Traci Coleman

By
@TraciB70

One of my favorites is the combination of lemon and blueberry. I've made several of these bundt cakes; this is a new recipe I experimented with and enjoyed!

NOTE: The glaze in the picture is the cream cheese glaze. : )


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Comments:

Prep:

5 Min

Cook:

55 Min

Ingredients

CAKE

1 box
yellow cake mix
2 box
of instant lemon pudding (3.4 oz box)
1 c
sour cream
1/2 c
oil
4
eggs
zest of 2 small lemons
juice of 1 small lemon
2 c
fresh blueberries (or frozen, thawed and drained)

LEMON GLAZE (OR INSTEAD OF GLAZE, JUST DUST WITH POWDERED SUGAR, WHICH IS MY PERSONAL PREFERENCE)

1 c
powdered sugar
2 Tbsp
lemon juice
zest from 1 lemon

LEMONY CREAM CHEESE GLAZE (ANOTHER GLAZE OPTION, BACK BY POPULAR DEMAND)

4 oz
cream cheese
1/4 c
sugar
juice of 1 lemon
zest of 1 lemon

Directions Step-By-Step

1
Heat oven to 350. Combine all ingredients except blueberries; fold blueberries in gently, by hand. Mixture will be thick and tacky. Spoon into greased bundt pan. Spread mixture so it is evenly distributed. Bake for 55 minutes or until wooden pick inserted in middle comes out clean. Cool in pan for about 10 minutes before inverting onto cooling rack. Cool completely.
2
Once cake is cooled, make lemon glaze.
For Powdered Sugar Based Glaze: Combine all ingredients together until smooth.

For Cream Cheese Based Glaze: Heat cream cheese, sugar and lemon juice in microwave until melted (about 1 minute) and stir until creamy. Add lemon zest. Let cool slightly.

Drizzle glaze onto cake.

OTHER OPTION: Instead of using glaze, dust with powdered sugar.

About this Recipe

Course/Dish: Cakes