Blueberry Lemon Poppyseed Cake

★★★★★ 2 Reviews
Mertzie avatar
By Michelle Koletar/Mertz
from Harrisburg, PA

Very moist, colorful, easy & delish.

serves 6
prep time 15 Min
cook time 55 Min


  • 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

How To Make

  • 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.