RECIPES › Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Name: Lemon Blueberry Bundt Cake
Prep time: 10 min
Total time: 60 min
Yield: 10-12
Ingredients: CAKE; 2 packages Krusteaz® Wild Blueberry Muffin Mix; 1 cup Water; ⅔ cup Vegetable oil; 6 Eggs; ½ tsp Lemon Extract; 1 cup Fresh blueberries; LEMON GLAZE; 3½ cup Powdered sugar, sifted; 2 tsp Honey; ¼ tsp Table salt; ½ tsp Lemon extract; 1/3 cup Hot water

Victory Lap bundt cake topped with a glaze and fresh blueberries.

Treat your taste buds to a burst of sunshine with our delightful Lemon Blueberry Bundt Cake recipe. Zesty lemon-infused batter studded with juicy blueberries bakes to perfection in a classic bundt shape resulting in a moist and tender cake with a bright citrusy flavor complemented by the sweet tang of fresh blueberries. Drizzled with a lemon glaze this elegant dessert is the perfect centerpiece for any gathering or a delightful indulgence for tea time.

PREP

10 mins

TOTAL TIME

1 hr

SERVINGS

10-12

CAKE

2 packages Krusteaz® Wild Blueberry Muffin Mix

1 cup Water

⅔ cup Vegetable oil

6 Eggs

½ tsp Lemon Extract

1 cup Fresh blueberries

LEMON GLAZE

3½ cup Powdered sugar, sifted

2 tsp Honey

¼ tsp Table salt

½ tsp Lemon extract

1/3 cup Hot water

STEP 1

Preheat oven to 350⁰F. Lightly grease Bundt pan. Drain and rinse blueberries in cold water; set aside. Combine together the 2 packages of muffin mix with water, oil, eggs and extract until moistened, gently fold drained and fresh blueberries into batter. Transfer batter into greased Bundt pan.

STEP 2

Bake in preheated oven for 50-55 minutes or until light golden brown around the edges. Cool for 15 minutes; gently loosen and remove from pan. Transfer cake to cooling rack. Meanwhile, prepare a lemon glaze by combining the glaze ingredients in a bowl and stir together. Transfer cake onto a serving platter when completely cooled.

STEP 3

Pour over the lemon glaze and allow to set for 10 minutes before slicing and serving.

Made with Our

Wild Blueberry Muffin

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