Lemon Velvet Bundt Cake With Blueberry Cream Cheese Frosting Recipe

Name: Lemon Velvet Bundt Cake With Blueberry Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 package (18.25 Oz) White Cake Mix, If Your Box Is 16.25 Oz: Add 1/2 Cup All Purpose Flour; 1 package (3.4 Ounce) Instant Lemon Pudding Mix; 1 cup Water; 1 cup Sweetened Applesauce; 4 whole Eggs; 1/4 cups Vegetable Oil; 1 Tablespoon Lemon Extract; FOR THE FROSTING:; 1 package 8 Oz - Cream Cheese - Room Temperature; 1/4 cups (1/2 Stick) Butter, Room Temperature; 1/4 cups Whole Blueberries, Pulverized In A Blender; 3 cups Powdered Sugar; 1-1/2 teaspoon Vanilla Extract

Servings: persons

FOR THE CAKE:
1 package (18.25 Oz) White Cake Mix, If Your Box Is 16.25 Oz: Add 1/2 Cup All Purpose Flour
1 package (3.4 Ounce) Instant Lemon Pudding Mix
1 cup Water
1 cup Sweetened Applesauce
4 whole Eggs
1/4 cups Vegetable Oil
1 Tablespoon Lemon Extract
FOR THE FROSTING:
1 package 8 Oz - Cream Cheese - Room Temperature
1/4 cups (1/2 Stick) Butter, Room Temperature
1/4 cups Whole Blueberries, Pulverized In A Blender
3 cups Powdered Sugar
1-1/2 teaspoon Vanilla Extract

1
For the Cake:
2
Preheat oven to 350F. Grease and flour a 10 inch Bundt pan. I grease and flour twice to ensure the cake comes out perfect, but it's not required.
3
In a large mixing bowl fitted with the whisk attachment, combine cake mix and pudding mix. Next add water, applesauce, eggs, oil, and lemon extract.
4
Beat on low speed until mix appears blended. Scrape bottom of bowl (there will be unmixed flour), and beat 4 additional minutes on medium speed. Pour batter into prepared pan.
5
Bake in the preheated oven for 50-60 minutes, until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
6
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
7
For the frosting:
8
In a large mixing bowl fitted with the whisk attachment, beat cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add pulverized blueberries and powdered sugar and beat until thick and combined. Add vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until frosting is desired thickness
9
Store in an airtight container in the refrigerator for up to 5 days.

1203

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CAKE:, 1 package (18.25 Oz) White Cake Mix, If Your Box Is 16.25 Oz: Add 1/2 Cup All Purpose Flour, 1 package (3.4 Ounce) Instant Lemon Pudding Mix, 1 cup Water, and more.

Yes, Lemon Velvet Bundt Cake With Blueberry Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Velvet Bundt Cake With Blueberry Cream Cheese Frosting

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