Description
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
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 30 mins
Servings: 14