Quick & Easy Lemon Blueberry Bundt Cake with Lemon Glaze – This Lemon Blueberry Bundt Cake is such a quick & easy cake mix bundt cake, but you’d never guess it’s a short-cut recipe! It’s ultra-moist, loaded with fresh blueberries, and is doused in a sweet-tart fresh lemon glaze! My Lemon Blueberry Bundt Cake recipe gets rave reviews, and is a favorite among blog readers!
For Lemon Blueberry Cake:
- 1 box lemon cake mix
- 1 box instant lemon pudding sugar-free will work
- 4 eggs
- 1 c. sour cream light sour cream will work
- 1/4 c. oil
- 1 pint fresh blueberries
- 2 tbsp. turbinado sugar
For Lemon Glaze:
- 3 c. powdered sugar
- 3 tbsp. butter melted
- zest of 1 lemon
- juice of 1 lemon
In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, and oil.
Gently fold in the blueberries. The batter will be thick, but if you’re careful, the blueberries won’t burst.
Spread the batter evenly into a well-greased tube pan or angel food cake pan.
Sprinkle with turbinado sugar.
Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
Cool bread in pan for 30 minutes before removing to a wire rack to cool completely.
Meanwhile, prepare glaze.
In a medium bowl, combine powdered sugar, butter, lemon juice, and lemon zest, whisking until smooth.
Once the bread is cool, drizzle with glaze. Slice and serve!