LEMON BLUEBERRY CAKE USING CAKE MIX AND PUDDING RECIPES

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LEMON BLUEBERRY PUDDING POUND CAKE RECIPE - FOOD.COM



Lemon Blueberry Pudding Pound Cake Recipe - Food.com image

If you love the combo of lemon and blueberries, you're sure to enjoy this cake! It is slightly tart, not too sweet with a light, moist texture for a pound cake. I adapted this from a recipe at All recipes.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1 bundt cake, 12-16 serving(s)

Number Of Ingredients 10

1 (18 1/2 ounce) box lemon cake mix (see note below)
1 (3 1/2 ounce) box instant lemon pudding mix
1/4 cup granulated sugar
1/2 cup water
3/4 cup vegetable oil
3 large eggs
8 ounces cream cheese, at room temperature
1 (16 1/2 ounce) can blueberries, rinsed and drained well
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
  • If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
  • Preheat oven to 350.
  • Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
  • In a large bowl, stir together the cake mix, pudding mix and sugar.
  • Make a well in the center and add the water, oil, eggs and cream cheese.
  • Beat on low speed until blended.
  • Scrape bowl.
  • Beat on medium speed for 2 minutes.
  • (This will be a fairly thick batter.) Gently stir in the blueberries.
  • Pour batter into prepared pan.
  • Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
  • Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
  • GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
  • Drizzle over cooled cake.
  • This is not a heavy glaze.

Nutrition Facts : Calories 501.8, FatContent 26.7, SaturatedFatContent 7.1, CholesterolContent 74.5, SodiumContent 468.1, CarbohydrateContent 62.4, FiberContent 1.4, SugarContent 37, ProteinContent 5.2

EASY LEMON-BLUEBERRY BUNDT® CAKE RECIPE | ALLRECIPES



Easy Lemon-Blueberry Bundt® Cake Recipe | Allrecipes image

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.

Provided by Yoly

Categories     Desserts    Fruit Desserts    Lemon Dessert Recipes

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 Bundt(R) cake

Number Of Ingredients 10

cooking spray
1 (15.25 ounce) package lemon cake mix, divided
¾ cup milk
½ (8 ounce) package Neufchatel cheese, softened
¼ cup freshly squeezed lemon juice
2 eggs, at room temperature
1 tablespoon lemon zest
1 cup blueberries, fresh or frozen
1?½ cups powdered sugar
3 tablespoons lemon juice, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • 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.
  • 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® pan.
  • 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.
  • 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.
  • Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

Nutrition Facts : Calories 227.7 calories, CarbohydrateContent 39.2 g, CholesterolContent 38.5 mg, FatContent 6.5 g, FiberContent 0.6 g, ProteinContent 4 g, SaturatedFatContent 2.8 g, SodiumContent 269.8 mg, SugarContent 28.7 g

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