Kitchen notes · a little help before you start
Lemon Blueberry Bundt Cake Recipe
Lemon Blueberry Bundt Cake Recipe is made with package of moist lemon cake mix, lemon pudding mix, and lemon zest.
- Prep
- 15 min
- Cook
- 65 min
- Total
- 110 min
- Original yield
- Serves 12
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Watch the mixing
Stop mixing at the point described in the method.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Allow for cooling
Include the cooling stage before the next step.
Get to know the ingredients
package of moist lemon cake mix (1 box)
In the method: Make the Bundt cake batter.
lemon pudding mix (1 box)
In the method: Whisk together the lemon cake mix, lemon pudding mix, buttermilk, vegetable oil, eggs, milk, and lemon zest until smooth.
buttermilk
In the method: Whisk together the lemon cake mix, lemon pudding mix, buttermilk, vegetable oil, eggs, milk, and lemon zest until smooth.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 15.25 ounce package of moist lemon cake mix (1 box)Ingredient note
Source: 3.4 ounces lemon pudding mix (1 box)Ingredient note
Source: 1 cup buttermilkIngredient note
Source: 1 cup vegetable oilIngredient note
Source: 4 eggsIngredient note
Source: ½ cup milk; Source: 3 Tablespoon milkIngredient note
Source: 1 Tablespoon lemon zestIngredient note
Source: 2 cups fresh blueberriesIngredient note
Source: 2 Tablespoon flourIngredient note
Source: 1 ½ cups blueberriesIngredient note
Source: 1 ½ cups powdered sugarIngredient note
Source: 1 teaspoon vanillaIngredient note
Source: 1 teaspoon lemon juice
How to make it
0 of 9 steps completeMake room for Lemon Blueberry Bundt Cake Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Once the cake has cooled, drizzle the blueberry glaze over the top.
A little more help as you go
Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Fold at the stated step
Keep the folding step in the mixing sequence.
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the oven and saucepan. Start with this step: Prep.
Which preparation step should I plan for?
Stop mixing at the point described in the method.
What check should I look for as it cooks?
Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens.
Is there another preparation step to plan for?
Follow the simmering heat, timing and finish checks that are given.
Additional recipe notes
For the best results using fresh juicy blueberries works great. However, this blueberry lemon bundt cake can still work with frozen blueberries, but you will need to thaw them beforehand.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sixsistersstuff.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
