How to Make Blueberry Lemon Pound Cake Recipe

Easy Lemon-Blueberry Bundt&Reg; Cake

This lemon pound cake recipe with blueberries has the perfect ingredients to add a little flair to your classic pound cake.

Recipe Summary Easy Lemon-Blueberry Bundt&Reg; Cake

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.

Ingredients | Blueberry Lemon Pound Cake Recipe

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

Directions

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

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.

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.

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.

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.

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

Regular cream cheese can be used in place of the Neufchatel cheese.

Info | Blueberry Lemon Pound Cake Recipe

prep: 20 mins cook: 40 mins additional: 30 mins total: 1 hr 30 mins Servings: 14 Yield: 1 Bundt(R) cake

TAG : Easy Lemon-Blueberry Bundt&Reg; Cake

Desserts, Fruit Dessert Recipes, Lemon Dessert Recipes,