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–+ servings

Lemon Blueberry Bundt Cake

Sunshine-sweet lemon bundt cake topped with lush blueberry cream cheese frosting. Take a bite and taste all the sweet, bright flavors of spring!
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Total Time: 1 hour 15 minutes
Servings: 1 cake

Ingredients

For the Cake:

  • 1 (18.25 oz) package white cake mix (if your box is 16.25 oz, add 1/2 cup all purpose flour)
  • 1 (3.4 oz) package instant lemon pudding mix
  • 1 cup water
  • 1 cup sweetened applesauce
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1 Tablespoon lemon extract

For the frosting:

  • 1 (8 oz) package cream cheese, room temperature
  • 1/4 cup (1/2 stick) butter, room temperature
  • 1/4 cup whole blueberries, blended in a blender
  • 1 1/2 teaspoons vanilla
  • 4-5 cups powdered sugar

Instructions

For the Cake:

  • Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. I grease and flour twice to ensure the cake comes out perfect, but it's not required.
  • In a large mixing bowl fitted with the whisk attachment, combine cake mix and pudding mix. Next add water, applesauce, eggs, oil, and lemon extract.
  • Beat on low speed until mix appears blended. Scrape bottom of bowl (there will be unmixed flour), and beat 4 additional minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 50-60 minutes, until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
  • Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

For the frosting:

  • In a large mixing bowl fitted with the whisk attachment, beat cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add pulverized blueberries and powdered sugar and beat until thick and combined. Add vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until frosting is desired thickness
  • Store in an airtight container in the refrigerator for up to 5 days.