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?
Lemon Blueberry Bundt Cake with Lemon Glaze
For Lemon Blueberry Cake:
- 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
- 1/4 c. oil
- 1 pint fresh blueberries
- 2 tbsp. turbinado sugar
For Lemon Glaze:
- 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!
You may also like these Lemon Blueberry treats!