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.

PREP
10 minutes
TOTAL TIME
1 hour
SERVINGS
10-12
Cake
2 packages Krusteaz Wild Blueberry Muffin Mix
1 cup water
2/3 cup vegetable oil
6 eggs
1/2 tsp lemon extract
1 cup fresh blueberries
Lemon Glaze:
3 1/2 cup powdered sugar, sifted
2 tsp honey
1/4 tsp table salt
1/2 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.

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