Blueberry Bundt Cake

^{Photo of Blueberry Cake ©Dianaskitchen.com}

Blueberry Bundt Cake Recipe

Cream cheese and blueberries make this Bundt cake incredibly moist and delicious, and a cake mix makes it super easy! I used frozen wild blueberries in this wonderful cake, but regular frozen blueberries would work as well. Use a tube cake pan if you don't have a Bundt cake pan. I loved this moist cake without frosting, but you could use a glaze or dust the cake with powdered sugar.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients:

1 package (18 1/2 ounces) yellow or butter cake mix
3 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract, optional
1/2 cup canola oil
8 ounces cream cheese, softened
1 package (15 ounces) wild blueberries

Instructions:

Heat oven to 350°. Grease and flour a 12-cup Bundt cake pan.

In a mixing bowl combine the cake mix, eggs, vanilla, lemon extract, oil, and cream cheese. Beat for 2 minutes with an electric mixer at medium speed. Stir in the blueberries and spread in the prepare Bundt cake pan.

Bake for 45 to 55 minutes, until a wooden pick or cake tester inserted in the center of the cake comes out clean.

Recipe by Diana Rattray

Published May 12, 2011