A delightful bundt cake with a refreshing lemon flavor and juicy blueberries, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a bundt pan.
Greasing the pan thoroughly ensures the cake releases easily after baking.
In a mixing bowl, combine the cake mix, cream cheese, eggs, and vanilla pudding mix. Beat on medium speed until smooth.
Mixing until smooth ensures a uniform batter, which leads to even baking.
Gently fold in the blueberries and lemon zest using a spatula.
Coating the blueberries in a bit of flour before folding them in prevents them from sinking.
Pour the batter into the prepared bundt pan and smooth the top.
Smoothing the top helps the cake bake evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door too often to maintain a consistent baking temperature.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Cooling the cake slightly in the pan helps it set, making it easier to remove.
In a small bowl, whisk together the lemon juice and confectioners' sugar to make the icing.
Adjust the consistency of the icing by adding more sugar for thickness or more juice for thinness.
Drizzle the icing over the cooled cake and let it set before serving.
Drizzling the icing while the cake is slightly warm helps it adhere better.
Slice and serve your delicious Lemon Blueberry Bundt Cake.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
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