Lemon Blueberry Muffin Cake
This recipe combines a regular cake mix with a few extra ingredients for a delicious cake that tastes like a lemon blueberry muffin. Great with coffee for a beautiful brunch! Use a bundt pan for a pretty presentation.
Servings 10
Ingredients
- 1 box yellow cake mix
- 1 3.4 oz box lemon instant pudding mix
- 1 cup vanilla yogurt
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 4 large eggs, room temperature
- 1 cup fresh blueberries, plus a few extra for garnish
- 2-3 tbsp confectioner's (powdered) sugar
- 1 bunch fresh mint sprigs
Instructions
- Preheat oven to 350 degrees.
- Grease bundt cake mold with non-stick spray and dust lightly with flour.
- Reserve 2 tablespoons of dry cake mix. Put rest of cake mix, pudding mix, yogurt, oil, water, lemon juice, zest and eggs in a mixing bowl. Mix for 2-3 minutes on meduim speed until well-blended, scraping down sides as needed.
- With the reserve dry cake mix, toss blueberries until covered.
- Pour 2/3 of the batter into cake pan, then spread blueberries over batter. Pour the remaining 1/3 of cake batter on top.
- Bake until gold brown on top and starts to pull away from pan - about 45 minutes.
- Remove from pan and place on wire rack for 15 minutes to cool. Loosen edges with a knife and flip gently onto plate or wire rack, then flip back again.
- Cool for one hour, then dust with powdered sugar and garnish with fresh blueberries and mint sprigs.