Lemon Blueberry Bundt Cake
Create this super simple Lemon Blueberry Bundt Cake in no time at all using lemon cake mix, lemon pudding mix, and fresh blueberries.
Servings 8 -10
Calories 810kcal
Ingredients
- 1 box lemon cake mix
- 1 3.4oz package lemon instant pudding mix
- 1 cup sour cream
- 4 Large eggs
- ½ cup oil
- ¼ cup fresh squeezed lemon juice
- ¼ cup water
- 2 cups fresh blueberries
For the Frosting
- 1 8oz/225g package cream cheese, room temperature
- ¼ cup unsalted butter softened
- 2½ cup powdered sugar icing sugar
- 1 tsp pure vanilla extract
- 2-4 Tbsp milk
- 1 large lemon zested
Instructions
- Preheat oven to 180°C/350°F/Gas 4 and spray a 9-inch round bundt pan with non-stick baking spray.
- Using an electric handheld or standing mixer, beat the cake mix, instant pudding, sour cream, eggs, oil, lemon juice, and water until combined.
- Fold in the fresh blueberries.
- Pour the cake batter into the bundt pan and bake in the oven for 45-55 minutes or until an inserted toothpick comes out clean.
- Leave to cool in the pan for 10-15 minutes, before transferring to a wire rack to cool completely. Place in the refrigerator overnight before frosting.
- To make the cream cheese frosting, use an electric handheld or standing mixer and beat all of the frosting ingredients except the lemon zest, until combined and smooth.
- Place cake on serving plate and pour the frosting on top.
- Zest the lemon over the cake to decorate, and add extra blueberries too, if desired. Enjoy!
Nutrition
Serving: 1 | Calories: 810kcal | Carbohydrates: 105g | Protein: 9g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 21g | Cholesterol: 155mg | Sodium: 660mg | Fiber: 2g | Sugar: 73g