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Easy Lemon-Blueberry Bundt® Cake

Rated as 4.5 out of 5 Stars

"No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake."
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1 h 30 m servings 228
Original recipe yields 14 servings (1 Bundt(R) cake)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray.
  2. Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
  3. Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt(R) pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
  5. Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
  6. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.


  • Cook's Note:
  • Regular cream cheese can be used in place of the Neufchatel cheese.

Nutrition Facts

Per Serving: 228 calories; 6.5 39.2 4 39 270 Full nutrition

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Easy, delicious, refreshing cake. Definitely a keeper.

Tasty and moist. Will make again.