Easy Lemon-Blueberry Bundt® Cake recipe

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cooking spray
1 (15.25 ounce) package lemon cake mix, divided
¾ cup milk
½ (8 ounce) package Neufchatel cheese, softened
¼ cup freshly squeezed lemon juice
2 eggs, at room temperature
1 tablespoon lemon zest
1 cup blueberries, fresh or frozen
1 ½ cups powdered sugar
3 tablespoons lemon juice, or more as needed

Nutrition Info

227.7 calories
carbohydrate: 39.2 g
cholesterol: 38.5 mg
fat: 6.5 g
fiber: 0.6 g
protein: 4 g
saturatedFat: 2.8 g
servingSize: -
sodium: 269.8 mg
sugar: 28.7 g
transFat: : -
unsaturatedFat: : -


  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.

  2. Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.

  3. Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.

  5. Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.

  6. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

Recipe Yield

1 Bundt(R) cake

Recipe Note

No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake.

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