Blueberry Lemon Poppyseed Cake

1
Michelle Koletar/Mertz

By
@Mertzie

Very moist, colorful, easy & delish.

Rating:

★★★★★ 2 votes

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

How to Make Blueberry Lemon Poppyseed Cake

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.

Printable Recipe Card

About Blueberry Lemon Poppyseed Cake

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




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