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

Lemon Blueberry Bundt Cake

Prep time: 10 mins
Total time: 1 hr
Servings: 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

Directions

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.