LEMON BLUEBERRY BUNDT CAKE

This Lemon Blueberry Cake with Cream Cheese Icing is soft and moist.

Every bite of this lemon blueberry cake is bursting with juicy blueberries and lemon.

white cake mix eggs oil full-fat yogurt buttermilk lemon juice blueberries cream cheese butter powdered sugar

Ingredients

Lemon Blueberry Cake with Cream Cheese Icing

Yield

10 Servings

Type

American

Time

55 Minutes

COURSE

Dessert

1

Place the cake mix into a medium bowl and set aside.

Instructions

2

In another bowl combine the eggs, oil, yogurt, buttermilk and lemon juice. Using a hand mixer beat until fully incorporated.

3

Add the cake mix and beat on medium speed for 2 minutes. Gently fold in the blueberries by hand.

Transfer cake batter to the bundt pan, and bake for about 40-45 minutes or until a toothpick inserted comes out clean.

4

Remove the cake and run a sharp knife around all the edges of the bundt pan. Let the cake cool for 15-20 minutes until removing from the bundt pan.

5

While the cake is cooling, prepare the cream cheese icing. Place cream cheese and butter in a mixing bowl and beat with an electric mixer until light and fluffy.

6

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