I am so shocked that I was able to make this. I am not a baker. I love cooking but baking is a whole other story. This was so easy and incredibly delicious!
Lemon Blueberry Bundt Cake
Ingredients
Bundt Cake
- ½ cup melted coconut oil
- 6 tbsp melted butter
- 1 tbsp lemon zest
- 3 eggs at room temperature
- ¾ cup Greek Yogurt
- 2 tbsp milk
- ¼ cup lemon juice
- 1 box of white or yellow cake mix Or use a homemade cake mix (see the notes for the link)
- 1 pint blueberries
- 1 tbsp flour
Frosting
- 6 tbsp butter softened
- 1 cup powdered sugar
- 1 tsp lemon juice
- ½ tsp vanilla extract
- ½ tsp lemon extract optional
- 4 oz cream cheese softened
Instructions
Bundt Cake
- Preheat oven to 350℉.
- Cream together the wet ingredients (coconut oil, melted butter and lemon zest).
- Add in eggs one at a time and mix well then add the greek yogurt and mix.
- Add milk and lemon juice and fully combine.
- Toss in the cake mix and pull it all together.
- Toss the blueberries in the flour to help them not sink to the bottom of the cake, then incorporate into the cake mix.
- Pour into a greased bundt ban or two round cake pans.
- Bake for 55-60 minutes, then let the cake completely cool until you remove from the pan and add frosting.
Frosting
- Cream the butter until its nice and soft.
- Add the powdered sugar and mix with the butter a little at a time
- Add the lemon juice, vanilla extract, lemon extract and cream cheese and mix until it's completely smooth.
- Use a piping bag or baggie to drizzle or pipe the frosting onto the cake.
- Keep refrigerated.
Notes
If you don’t want to use a box of cake mix, use all of the same ingredients I have in my homemade mix but cream together all of the wet ingredients with the sugar. Then add in the dry ingredients.
Get the homemade cake mix here (only use the dry ingredients).