Easy Lemon-Blueberry Bundt Cake

Name: Easy Lemon-Blueberry Bundt Cake
Total time: 90
Yield: 14
Ingredients: cooking spray; 1 (15.25 ounce) package lemon cake mix, divided; 0.75 cup milk; 0.5 (8 ounce) package Neufchatel cheese, softened; 0.25 cup freshly squeezed lemon juice; 2 eggs, at room temperature; 1 tablespoon lemon zest; 1 cup blueberries, fresh or frozen; 1.5 cups powdered sugar; 3 tablespoons lemon juice, or more as needed

Recipe by Yoly from allrecipes.com

Cake 2 Hr. 30 Mins.

Ingredients

14 servings

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cooking spray
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1 (15.25 ounce) package lemon cake mix, divided
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0.75 cup milk
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0.5 (8 ounce) package Neufchatel cheese, softened
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0.25 cup freshly squeezed lemon juice

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2 eggs, at room temperature
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1 tablespoon lemon zest
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1 cup blueberries, fresh or frozen
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1.5 cups powdered sugar
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3 tablespoons lemon juice, or more as needed

Instructions

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.