Prep 5 mins
Cook 45 mins
Lemon & blueberry are a great combination. This is a light and very moist cake that will become a favorite in your family. Use frozen blueberries that have been dusted in flour to keep from mashing them.
- 1 (18 ounce) box lemon cake mix
- 8 ounces cream cheese
- 2 eggs, beaten
- 1⁄4 cup vegetable oil
- 1⁄4 cup water
- 2 cups blueberries
- Cream cake mix and cream cheese. Add eggs and water.
- Dust blueberries with flour and fold inches. Bake in a bundt pan at 350 degrees for 45 minutes or until a toothpick comes out clean when inserted into the cake.
I did not notice that this called for an 18 oz cake mix. My cake mix was 10 oz. It seemed way too thick as I was mixing it, so I added an extra egg, and upped the oil and water to 1/3 cup each. Monkeying with cake recipes makes me nervous. I'm always afraid that I'm going to get hockey puck instead of a cake. This had a good flavor....the the lemon cake mix tones down the sweetness of the blueberries very nicely.