A cake mix makes this blueberry Bundt cake an easy treat to make for any occasion. I like small wild blueberries in this cake, but any fresh blueberries will be delicious.
Recipe Tips
If all you have are frozen blueberries, there are ways to help prevent them from turning the batter blue. First, thaw them and drain thoroughly, then pat them dry with paper towels. Once the blueberries are dry, coat them with 2 tablespoons of flour. Finally, fold them into the batter very gently or add them in layers when you spoon the batter into the pan. This will eliminate folding or stirring.
How to Store Cake
- Store the cake in an airtight container at room temperature for 2 to 3 days. For longer storage, it can be kept in the fridge for up to 1 week. Let the cake come to room temperature before serving.
- To freeze leftover cake, lay slices on a baking sheet or tray and freeze. Once the slices are frozen, wrap them in plastic wrap and foil and transfer them to a freezer bag. Label the bag with the name and date and freeze for up to 3 months. Defrost slices on the counter for an hour or so, until they come to room temperature.
Easy Blueberry Bundt Cake
Whip up a delectable blueberry cake using a cake mix. Quick, easy, and absolutely delicious!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Cakes
- Method: Bake
Ingredients
Scale
- 1 15.25-ounce package cake mix, yellow or similar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract, optional
- 1/2 cup canola oil
- 8 ounces cream cheese, softened
- 12 to 15 ounces wild blueberries
Instructions
- Prep the Oven and Pan: Heat oven to 350 F (180 C) and grease and flour a 12-cup Bundt cake pan. Make sure you get all the nooks and crannies.
- Prepare the Batter: 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. Fold the blueberries into the batter and spread in the prepare Bundt cake pan.
- Bake and Cool: Bake for 45 to 55 minutes, until a wooden pick or cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then carefully turn it out on the rack and cool completely.
