Lemon Blueberry Bundt Cake

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4.89 from 9 votes

This moist bundt cake is easy, full of lemon flavor, studded with blueberries and drizzled with icing! Yum!

Prep Time10

Cook Time50

Cool Time10

Total Time1 10

Course: Dessert

Keyword: bundt cake, lemon bundt cake, moist bundt cake, moist lemon cake

Servings: slices

Calories: 329kcal

Author: Kelsey Byrnes

Equipment

Oven
Mixer
Bundt Pan

Ingredients

1 box lemon cake mix*
1 3.4-ounce box instant lemon pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup butter melted
4 eggs
1/2 cup water
1 cup fresh (or frozen) blueberries
1 tablespoon flour

Icing

1 1/2 cups powdered sugar
2-3 tablespoons lemon juice

Instructions

Preheat oven to 350°F and grease a 12-cup bundt pan well with nonstick cooking spray; set aside.
In a large bowl (or stand mixer), beat together the cake mix, pudding mix, sour cream, oil, melted butter, eggs and water. Mix for 1 minute on medium speed, stopping halfway through to scrape down the sides of the bowl; set aside.
1 box lemon cake mix*, 1 3.4-ounce box instant lemon pudding mix, 1 cup sour cream, 1/2 cup vegetable oil, 1/2 cup butter, 4 eggs, 1/2 cup water
In a small bowl, add the blueberries and sprinkle the flour over them. Gently stir to coat the blueberries.
1 cup fresh (or frozen) blueberries, 1 tablespoon flour
Pour the blueberries into the cake batter and gently fold them in.
Pour the batter into the prepared bundt pan.
Bake for 45-55 minutes, or until toothpick comes out clean. (A few moist crumbs are okay, but it shouldn't be doughy).
Allow the cake to cool for 10 minutes before removing from the pan onto a cooling rack.
In a small bowl, combine the powdered sugar and lemon juice. Drizzle over the top of the cake.
1 1/2 cups powdered sugar, 2-3 tablespoons lemon juice

Notes

*If you are unable to find a lemon cake mix, you can use a white cake mix. However, I'd recommend replacing the 1/2 c water with 1/2 c fresh lemon juice + 1 tbsp lemon zest.

Nutrition