The most quick and easy sweet-tart lemon pudding bundt cake with fresh blueberries and fresh lemon glaze.
I threw this together in sheer minutes. Maybe even under 5. I gave this cake almost zero planning whatsoever.
It was a totally last minute, off-the-cuff idea. I tossed the ingredients in a big bowl and stirred for about a minute, and the prep was DONE.
I like to bake in bulk, and I think I had a minute or two of idle time somewhere in-between flipping a crepe, waiting for a cheesecake to come out of the oven, and letting the mixer beat the heck out of some buttercream frosting.
Many balls were in the air, but I had about 90 seconds of free time on my hands, and I didn’t want to waste it.
I looked around my counter-top at ingredients that were strewn about everywhere, and just decided to whip it up. I didn’t brainstorm this cake idea in advance or plan for it at all, but it came together quickly in my head when I viewed lemon cake mix, lemon pudding, and fresh blueberries sitting on my counter-top.
This cake turned out amazing, thankfully. Given that I didn’t give it more than 10 seconds of planning, I would say it was a smashing success!
It’s not only wonderfully moist, tart, and vibrant with lemon flavor, but it’s chock-full of plump blueberries. I tried to pick the most rotund of them all. It’s also drizzled with a fresh lemon glaze, that sinks into the cake, giving it even more lemon zing, and keeping it ultra-moist.
Lemon and blueberries are a classic pairing, and they feel particularly appropriate in the spring! Okay, it’s not spring, but it’s just around the corner, no? Hope so.
I also think it’s a really pretty cake. I love how elegant and understated it is! It’s definitely worthy of serving on a holiday! Easter dessert, perhaps?
- 1 box lemon cake mix
- 1 box instant lemon pudding (sugar-free will work)
- 4 eggs
- 1 c. sour cream (light sour cream will work)
- ¼ c. oil
- 1 pint fresh blueberries
- 2 tbsp. turbinado sugar
- 3 c. powdered sugar
- 3 tbsp. butter, melted
- zest of 1 lemon
- juice of 1 lemon
- In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, and oil.
- Gently fold in the blueberries. The batter will be thick, but if you're careful, the blueberries won't burst.
- Spread the batter evenly into a well-greased tube pan or angel food cake pan.
- Sprinkle with turbinado sugar.
- Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
- Cool bread in pan for 30 minutes before removing to a wire rack to cool completely.
- Meanwhile, prepare glaze.
- In a medium bowl, combine powdered sugar, butter, lemon juice, and lemon zest, whisking until smooth.
- Once the bread is cool, drizzle with glaze. Slice and serve!