Duncan Hines Lemon Blueberry Cake Recipes

EASY LEMON-BLUEBERRY BUNDT® CAKE

Easy Lemon-Blueberry Bundt® Cake 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 Dessert Recipes Lemon Dessert Recipes

Time 1h30m

Yield 14

Number Of Ingredients 10

Ingredients

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, Carbohydrate 39.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 269.8 mg, Sugar 28.7 g

LEMON BLUEBERRY PUDDING POUND CAKE

Lemon Blueberry Pudding Pound Cake 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.

Provided by Deborah1

Categories Dessert

Time 1h10m

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

Number Of Ingredients 10

Ingredients

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.

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