Get a little help from cake mix and pudding mix to create a fruity and delicious cake that makes for the perfect dessert.
Looking for a happy medium between making a cake from scratch and getting help from a box mix? Look no further! This recipe uses not only cake mix but also pudding mix. Combining these mixes makes the process much easier, but you still have fresh blueberries and lemon juice to breathe life into the Bundt cake.
I also love that fresh lemon juice is used to make the glaze, giving this treat a little zesty finish. The delectable combo of sweet blueberries and tangy lemon—along with the moistness of this cake—makes it a great dessert option for any occasion.
Is Lemon-Blueberry Bundt Cake Healthy?
Unfortunately, this cake recipe isn’t particularly healthy. You’ll have to check the nutritional facts on the cake and pudding mix that you use, but most of these mixes are high in fat, calories, and refined sugar. If possible, look for store-bought mixes that are lower in sugar and calories than others. The silver lining is that fresh blueberries do provide some vitamins, minerals and antioxidants. However, that doesn’t negate the high fat and sugar content of the rest of the cake. This cake probably isn’t for someone who is on a strict low-fat or low-sugar diet and should be consumed in moderation by most folks.
Extra Flavor Inside and Out
One simple tip to take this cake to a new level is to literally poke holes in it. When the cake is fresh out of the oven, poke a series of small holes in it. You can do this with a fork or the sharp end of a knife—just be careful. Once the cake cools and you drizzle the lemon glaze on top, some of the glaze will seep into the holes. As a result, the glaze will soak into the entire cake, not just the top. Needless to say, this will add to the flavor of every bite.
How do I store leftovers?
If there is leftover cake, allow it to cool and then wrap it tightly in plastic wrap or store it in an airtight container. It will stay good for 2-3 days in the fridge. You can also freeze it for up to 3 months.
Serving Suggestions
Since this isn’t the healthiest cake recipe, you may want to add some nutrition by serving it with a side of fruit. I would suggest a simple Fruit Salad or perhaps Fruit Soup. If you want to do something fun while the cake is in the oven, consider putting together Fruit Kabobs. You may also want to make a Fruit Smoothie to give you something to wash the cake down with. To complement the blueberry-lemon combination in the cake, I suggest a Strawberry-Banana Smoothie. You might also go in a different direction altogether and make a Kiwi Smoothie.
Ingredients
- Butter for greasing
- All-purpose flour for coating
- 1 box lemon cake mix
- 1 small (3.4 oz) box instant lemon pudding mix
- 1/2 cup canola oil
- 2/3 cup whole milk
- 1/3 cup fresh lemon juice plus more for glaze
- 4 large eggs
- 1 cup fresh blueberries
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350°F and coat a large Bundt pan thoroughly with butter and flour; shake any excess flour out.
- In a large bowl, combine the cake mix, pudding mix, oil, milk, lemon juice, and eggs. Beat until well blended.
- Pour blueberries into a bowl and add enough flour to coat them lightly. Remove any excess flour, then gently fold in the blueberries into the batter.
- Pour the batter into the pan and bake for 40 minutes or until a toothpick inserted comes out clean. Leave in the pan for 10 minutes, then unmold.
- While the cake cools, whisk together powdered sugar and 1-3 tablespoons of lemon juice to create a glaze. Add 1/2 tablespoon at a time until it reaches desired consistency.
- Drizzle the glaze over the cooled cake, let it harden for 10 minutes, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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