Lemon Blueberry Swirl Bundt Cake

Do you love lemon recipes? Try this simple Bundt cake recipe blending favorite spring flavors of lemon & blueberries. Its easy to make and great for Easter or Mother’s Day!

Recipe courtesy of Gina Kleinworth from Kleinworth & Co.

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Servings 1 cake
Prep Time 15minutes
Cook Time 85minutes
Submitted By Gina Kleinworth
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 1 cake
Prep Time 15minutes
Cook Time 85minutes
Submitted By Gina Kleinworth
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Spray Bundt pan with cooking spray and set aside.
  3. In a small bowl combine blueberries & ¼ cup granulated sugar.
  4. Mix & mash the berries until sugar is dissolved & you have created a syrup like consistency with berry chunks - set aside
  5. Add cream cheese & butter to large mixing bowl & beat together on med-high until smooth.
  6. Slowly add in instant pudding powder & sugar & beat again until light & fluffy.
  7. Reduce mixer speed & add in eggs, one at a time & mixing until just incorporated.
  8. On low speed, add flour one cup at a time until just incorporated.
  9. Transfer half the batter into the bottom of the prepared pan.
  10. Add in prepared berry mixture.
  11. Top with remaining cake batter.
  12. Bake 80-85 minutes or until toothpick test is clean.
  13. Cool in the pan for 15-20 minutes before turning out onto wire rack to continue cooling.
  14. Prepare glaze by combining milk and confectioner's sugar and whisking until smooth.
  15. Drizzle over cake - serve & enjoy!
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