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.
Servings 12 servings
Ingredients
Cake
- 1 (15oz.) box yellow cake mix
- 1 (3.4oz.) box lemon pudding mix
- 3 eggs
- ¾ cup oil
- 1 (12oz.) can Sprite or any lemon lime soda
- 1½ cups blueberries
- 1 tablespoon flour
Cream Cheese Frosting
- 1 (8oz.) block cream cheese room temperature
- 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. (See Note)
- 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.
Notes
Feel free to add more milk until you get your desired consistency. If you want a thin frosting, add more milk.