Lemon Blueberry Bundt Cake Made with Cake Mix
This easy Lemon Blueberry Bundt Cake starts with a cake mix and is bursting with fresh lemon and juicy blueberries. It's the perfect dessert for any occasion!
Ingredients
Cake
- 1 box lemon cake mix ((15.25 oz))
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
- Powdered sugar (for dusting (optional))
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Combine cake mix, sour cream, vegetable oil, eggs, lemon juice, and lemon zest in a large bowl.
- Beat with an electric mixer on medium speed for 2-3 minutes.
- Gently fold in the blueberries.
- Pour batter into the prepared bundt pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10-15 minutes before inverting 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.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Sodium: 250mg