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Lemon Blueberry Bundt Cake
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5 from 19 votes

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake is a perfectly moist, lemony cake with sweet juicy blueberries. This cake is topped with a sweet cream cheese frosting that sets it apart from other cakes. It is a beautiful dessert for any occasion.
Cook Time 1 hour
Total Time 1 hour
Servings 10 people
Author Gina Abernathy

Ingredients

Cake

  • 1 15 ounce yellow cake mix
  • 1 3.4 ounce box Instant Lemon Pudding Mix
  • 3 Eggs
  • 3/4 cup oil
  • 1 12 ounce can Sprite or Lemon Lime Soda
  • 1 1/2 cups Blueberries fresh or frozen
  • 1 tablespoon flour

Glaze

  • 1 8 ounce block cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons fresh lemon juice

Instructions

Cake

  • *Grease and flour the bundt pan. *Preheat oven to 350.
  • *If using frozen blueberries, remove them from the freezer. Lightly toss with flour and set aside.
  • *Using a stand mixer, beat eggs and oil on medium speed.
  • *Sprinkle in the cake mix and lemon pudding mix. Continue to mix.
  • *Reduce the speed of the mixer and slowly pour in the Sprite/Lemon-Lime Soda.
  • *Gently fold in blueberries.
  • *Pour cake batter into the prepared pan—Bake at 350 degrees for about 45 minutes. Test with a toothpick and adjust the time as needed.
  • *Allow cake to cool slightly before turning upside down on a cake plate. *Allow the cake to cool completely before adding the frosting.

Cream Cheese Frosting

  • *In a stand mixer, beat cream cheese.
  • *Slowly sprinkle in powdered sugar and blend until creamy.
  • *Add milk and fresh lemon juice and blend until well combined.
  • Feel free to add more milk until you get the desired consistency you like. If you want a thin frosting, add more milk. Pour or spoon frosting over the top of the cake and allow the frosting to drip down the sides.
  • Serve immediately or place in the refrigerator for the icing to set.