Lemon Blueberry Swirl Bundt Cake
Lemon Blueberry Swirl Bundt Cake, a simple bundt cake recipe blending favorite spring flavors of lemon & blueberries. Great for Easter or Mother’s Day!
Servings 12 slices
Ingredients
Blueberry Swirl
- ⅓ cup blueberries
- ¼ cup granulated sugar
Cake
- 1½ cups butter- room temperature (3 sticks)
- 8 ounces cream cheese - room temperature
- 2½ cups granulated sugar
- 1 box lemon instant pudding mix (3.4 oz)
- 6 eggs - room temperature
- 3 cups all-purpose flour
Glaze
- 3 tbsp milk
- 1 cup confectioners sugar
Instructions
- Preheat the oven to 325 degrees.
- Spray bundt pan with cooking spray (I like Bakers Joy) - set aside.
- In a small bowl combine blueberries & ¼ cup granulated sugar.
- Mix & mash the berries until sugar is dissolved & you have created a syrup like consistency with berry chunks - set aside.
- Add cream cheese & butter to large mixing bowl & beat together on med-high until smooth.
- Slowly add in instant pudding powder & sugar & beat again until light & fluffy.
- Reduce mixer speed & add in eggs, one at a time & mixing until just incorporated.
- On low speed, add flour, one cup at a time, until just incorporated.
- Transfer half the batter into the bottom of the prepared pan.
- Spoon in prepared berry mixture & then top with the remaining cake batter.
- Bake about 1 hour & 20 minutes (80-85 minutes) or until toothpick test is clean.
- Cool in the pan for 15-20 minutes before turning out onto wire rack to continue cooling.
- Prepare the glaze by combining ingredients & whisking until smooth. Drizzle over the cake before serving.