blueberry lemon poppyseed cake

Name: Blueberry Lemon Poppyseed Cake
Prep time: 15 min
Cook time: 55 min
Yield: 6
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

(2 RATINGS)

50 Pinches 1 Photo

Michelle Koletar/Mertz

Harrisburg, PA

Updated on May 20, 2013

Very moist, colorful, easy & delish.

Rate

prep time 15 Min

cook time 55 Min

method ---

yield 6 serving(s)

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 1

Preheat oven to 350. Grease a bundt pan well.

Step 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.
Step 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.
Step 4

Add poppyseeds, lemon zest & stir by hand. Then, add the blueberries gently and stir lightly.
Step 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.
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