Lemon Blueberry Bundt Cake Using Duncan Hines Cake Mix

Lemon Blueberry Bundt Cake Using Duncan Hines Cake Mix

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Eggless Blueberry Cake Using Cake Mix
Eggless Blueberry Cake Using Cake Mix from www.ruchiskitchen.com

Introduction

When you need a dessert that is both sweet and tangy, you can’t go wrong with a lemon blueberry bundt cake. This cake is perfect for any occasion, whether it’s a family gathering, potluck, or a special occasion. And the best part? You can make it using Duncan Hines cake mix, which makes it super easy and hassle-free. In this article, we’ll show you how to make this delicious cake step-by-step, and we’ll include all the information you need to make it perfect every time.

Ingredients

Here are the ingredients you will need to make this luscious lemon blueberry bundt cake:

  • 1 package of Duncan Hines Lemon Cake mix
  • 1 package of instant lemon pudding mix
  • 4 large eggs
  • 1/2 cup of vegetable oil
  • 1/2 cup of water
  • 1 cup of fresh blueberries
  • 1/4 cup of lemon juice
  • 1/4 cup of powdered sugar

Instructions

Follow these simple steps to make your lemon blueberry bundt cake:

  1. Preheat your oven to 350°F (175°C) and grease a bundt cake pan with cooking spray or butter.
  2. In a large mixing bowl, combine the cake mix, instant pudding mix, eggs, vegetable oil, and water. Beat the mixture with an electric mixer for 2-3 minutes or until the batter is smooth and creamy.
  3. Fold in the fresh blueberries into the batter gently but thoroughly.
  4. Pour the batter into the prepared bundt cake pan, spreading it evenly.
  5. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  7. In a small mixing bowl, whisk together lemon juice and powdered sugar until the sugar dissolves. Drizzle the glaze over the cooled cake.
  8. Serve and enjoy!
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Nutritional Information

Here is the nutritional information for one serving of this lemon blueberry bundt cake:

  • Calories: 290
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 65mg
  • Sodium: 340mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 1g
  • Sugars: 25g
  • Protein: 4g

Cooking Time

This lemon blueberry bundt cake takes approximately 45-50 minutes to bake, and 15-20 minutes to cool.

Equipment

You will need the following equipment to make this lemon blueberry bundt cake:

  • A bundt cake pan
  • A large mixing bowl
  • An electric mixer
  • A wire rack
  • A small mixing bowl
  • A whisk

Serving Suggestions

This lemon blueberry bundt cake is delicious on its own, but you can also serve it with whipped cream or vanilla ice cream.

Variations

If you want to switch things up, you can try these variations:

  • Use different fruit: Try substituting blueberries with raspberries, strawberries, or blackberries.
  • Add nuts: You can add chopped nuts like almonds or walnuts to the cake batter for some extra crunch.
  • Make it gluten-free: Use a gluten-free cake mix and pudding mix to make this cake gluten-free.

Substitutions

If you don’t have all the ingredients on hand, here are some substitutions you can make:

  • Vegetable oil: You can substitute vegetable oil with canola oil, coconut oil, or melted butter.
  • Lemon juice: If you don’t have fresh lemon juice, you can use bottled lemon juice.
  • Fresh blueberries: You can substitute fresh blueberries with frozen blueberries, but make sure to thaw them before using them in the cake.

Storage

Store this lemon blueberry bundt cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.

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Tips

Here are some tips to help you make the perfect lemon blueberry bundt cake:

  • Make sure to grease the bundt cake pan well, so the cake doesn’t stick to the pan.
  • Don’t overmix the batter, or the cake will be tough.
  • Use fresh blueberries for the best flavor, but make sure to rinse and dry them thoroughly before using them in the cake.
  • Let the cake cool completely before drizzling the glaze over it.

Notes

This recipe makes one 10-inch bundt cake.

Frequently Asked Questions

Can I use a different flavor of cake mix?

Yes, you can use any flavor of cake mix you like. However, if you use a different flavor, you may want to adjust the glaze accordingly.

Can I use frozen blueberries?

Yes, you can use frozen blueberries, but make sure to thaw them before using them in the cake.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it in an airtight container at room temperature for up to 3 days.

Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months.

Personal Thoughts

This lemon blueberry bundt cake is one of my favorite desserts to make. It’s easy, delicious, and always a crowd-pleaser. I love the combination of sweet and tangy flavors, and the fresh blueberries add a burst of juiciness to every bite. The Duncan Hines cake mix makes it super easy to make, and the glaze adds the perfect finishing touch. I highly recommend giving this recipe a try – you won’t be disappointed! In conclusion, this luscious lemon blueberry bundt cake using Duncan Hines cake mix is the perfect dessert for any occasion. It’s easy to make, delicious, and always a crowd-pleaser. With this recipe, you’ll have a dessert that you can be proud of, and your guests will be asking for seconds. So go ahead and give it a try – you won’t be disappointed!

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