Lemon Blueberry Bundt Cake with Lemon Glaze
This Lemon Blueberry Bundt Cake is such a quick & easy cake mix bundt cake, but you'd never guess it's a short-cut recipe! It's ultra-moist, loaded with fresh blueberries, and is doused in a sweet-tart fresh lemon glaze! My Lemon Blueberry Bundt Cake recipe gets rave reviews, and is a favorite among blog readers!
Servings 8 -10 servings
Ingredients
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
Instructions
For cake:
- 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.
For 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!