Easy Lemon-Blueberry Bundt Cake
This lemon blueberry Bundt cake starts out with a boxed mix, but no one would ever guess. Adding blueberries, lemon, and milk to the mix results in a moist, light, and fluffy cake.
cooking spray
lemon cake mix, divided
1
(15.25 ounce) package
milk
¾
cup
Neufchatel cheese, softened
½
(8 ounce) package
freshly squeezed lemon juice
¼
cup
eggs, at room temperature
2
large
lemon zest
1
tablespoon
blueberries, fresh or frozen
1
cup
powdered sugar
1 ½
cups
lemon juice, or more as needed 
3
tablespoons
 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
  Place all but 1 tablespoon cake mix in a large bowl; add milk, Neufchatel cheese, lemon juice, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
  Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.
  Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
  Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
  Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.
