Lemon Blueberry Bliss Cake

5 from 1 vote

A soft, citrusy Bundt cake loaded with blueberries and boosted with pudding mix for extra moisture. Easy to make, hard to stop eating.

Prep Time20

Active Time40

Cooling Time30

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: bright citrus notes, cake mix, comfort food, easy, pudding

Yield:

Calories: 196kcal

Preheat oven to 350°F and generously spray a Bundt pan with non-stick spray.
In a medium bowl, whisk together the lemon cake mix and instant lemon pudding mix. Set aside.
In a large bowl, mix together the eggs, water, vegetable oil, fresh lemon juice, and lemon zest until well combined. Add the dry ingredients to the wet ingredients and mix just until combined. Don’t overmix—this isn’t a workout.
In a zip-top bag, add the blueberries and powdered sugar. Seal and gently shake until evenly coated. (This helps keep them from sinking to the bottom.) Fold the blueberries into the batter.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean or with a few tiny crumbs. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. See blog for topping/frosting ideas. Enjoy!