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Blueberry Lemon Bundt Cake | lifemadesimplebakes.com
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4.67 from 9 votes

Lemon Blueberry Bundt Cake Recipe

This tender, zesty lemon blueberry bundt cake is a breeze to make with the help of a cake mix! It's got Easter and spring written all over it!!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 12 slices
Calories: 396kcal
Author: Andrea

Ingredients

For the Cake

  • 1 package white cake mix
  • 1/2 cup butter room temperature
  • 1 cup lemon yogurt Greek or regular
  • 2 tbsp lemon juice fresh
  • 1/4 cup milk
  • 3 eggs
  • 3 lemons zested
  • 2 cup blueberries fresh

For the Frosting

  • 1/2 package frosting mix
  • 4 tbsp butter melted
  • 2 tbsp water
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees. Spray a standard bundt cake pan with non-stick baking spray; set aside.
  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and the butter until a thick dough forms. Add the yogurt, lemon juice, milk, mix until combined. Add the eggs and beat for 1 minute on medium speed.
  • Using a wooden spoon or a rubber spatula, fold in the lemon zest and blueberries. Pour into the bundt pan and bake for 40-50 minutes or until golden brown on top and set in the center.
  • Remove from the oven and allow to cool for 20 minutes before inverting onto a platter.
  • Meanwhile, in a medium size mixing bowl, beat the frosting mix, butter, water and extract with a hand mixer until smooth. Spread over the warm (but not hot) cake. Garnish with extra blueberries, lemon slices or mint.

Notes

  • It's definitely best to use lemon-flavored yogurt in this recipe. It really helps turn the white cake into a lemon cake!

Nutrition

Serving: 12serving | Calories: 396kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 463mg | Potassium: 143mg | Fiber: 2g | Sugar: 35g | Vitamin A: 462IU | Vitamin C: 18mg | Calcium: 143mg | Iron: 1mg