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 mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 12 slices
Calories: 396kcal
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
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.
- It's definitely best to use lemon-flavored yogurt in this recipe. It really helps turn the white cake into a lemon cake!
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