Lemon Blueberry Bundt Cake

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.

10 mins
1 hr
2 packages Krusteaz® Wild Blueberry Muffin Mix
1 cup Water
⅔ cup Vegetable oil
6 Eggs
½ tsp Lemon Extract
1 cup Fresh blueberries
3½ cup Powdered sugar, sifted
2 tsp Honey
¼ tsp Table salt
½ tsp Lemon extract
1/3 cup Hot water

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.


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.


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


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