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Lemon Blueberry Bundt Cake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 250
A delightful Lemon Blueberry Bundt Cake that combines the tangy flavor of lemon with the sweetness of blueberries. Perfect for brunch or dessert!

Ingredients

Cake

  • 1 box yellow cake mix ((15.25 oz))
  • 1 package instant lemon pudding mix ((3.4 oz))
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon lemon extract

Blueberry Mixture

  • 1 cup fresh blueberries
  • 1/4 cup all-purpose flour (for tossing with blueberries)

Optional

  • Powdered sugar (for dusting, optional)

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  • Combine cake mix, pudding mix, oil, eggs, milk, and lemon extract in a large bowl.
  • Beat with an electric mixer on medium speed for 2 minutes.
  • Toss blueberries with flour in a separate bowl.
  • Gently fold the floured blueberries into the cake batter.
  • Pour batter into the prepared bundt pan.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  • Dust with powdered sugar before serving, if desired.

Notes

For a richer flavor, use melted butter instead of vegetable oil.
Calories: 250kcal
Cost: $8
Course: Dessert
Cuisine: American
Keyword: Blueberry

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Sodium: 200mg