For an extra burst of lemon flavor, consider adding a teaspoon of lemon extract to the batter. If using frozen blueberries, do not thaw them before tossing with the cake mix. This prevents them from bleeding into the batter. To ensure the Neufchatel cheese blends smoothly, make sure it is fully softened before adding it to the batter. The glaze can be customized with a pinch of lemon zest for added visual appeal and flavor.
Easy Lemon-Blueberry Bundt Cake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 30 mins
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SERVING14 People
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VIEWS81
Elevate your baking with this delightful Lemon-Blueberry Bundt Cake. Starting with a convenient mix, it's transformed into a masterpiece with fresh blueberries, zesty lemon, and creamy Neufchatel cheese, creating a supremely moist and flavorful experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol39 mg
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Fiber1 g
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Protein4 g
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Saturated Fat3 g
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Sodium270 mg
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Sugar29 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Generously spray a fluted tube pan (such as a Bundt pan) with cooking spray to ensure the cake releases cleanly. (5 minutes)
02
StepIn a large mixing bowl, combine all but 1 tablespoon of the lemon cake mix with the milk, softened Neufchatel cheese, fresh lemon juice, room temperature eggs, and lemon zest. Using an electric mixer, beat the ingredients together for 3 minutes until well combined and smooth. (5 minutes)
03
StepIn a separate small bowl, gently toss the blueberries with the reserved 1 tablespoon of cake mix. This will help prevent them from sinking to the bottom of the cake during baking. Fold the coated blueberries into the cake batter, ensuring they are evenly distributed. Carefully pour the batter into the prepared Bundt pan. (10 minutes)
04
StepBake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, place the Bundt pan on a wire rack and allow the cake to cool completely in the pan. This usually takes about 30 minutes. (75 minutes)
05
StepWhile the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until the glaze reaches your desired consistency – it should be thick enough to coat the cake but thin enough to drizzle. (5 minutes)
06
StepOnce the cake is completely cooled, run a thin table knife or spatula around the edges of the pan to gently loosen the cake. Invert the cake carefully onto a serving plate. Slowly and evenly drizzle the lemon glaze over the top of the cake, allowing it to cascade down the sides. Let the glaze set for a few minutes before serving. (5 minutes)
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Ellis Murazik
Apr 9, 2025I used greek yogurt instead of Neufchatel cheese since that's what I had, and it turned out great!
Kailey Reichert
Mar 14, 2025This cake was so easy to make and it tasted amazing! Everyone loved it.
Nigel Kunde
Jan 29, 2025Super moist and flavorful. A keeper recipe!
Yessenia Hayes
Jan 13, 2025The glaze was the perfect touch. Not too sweet, just right.
Prudence Mclaughlin
Sep 18, 2024My blueberries sank to the bottom, but it still tasted great. I'll try the tip about tossing them with flour next time.
Susanna Waelchi
Sep 16, 2024I've made this cake multiple times and it's always a hit!
Christophe Hahn
Jul 20, 2024I added a little almond extract and it was even better!
Lourdes Simonis
Jul 19, 2024Next time I'll try adding a streusel topping!