Lemony Yellow Bundt Cake with Blueberry Jam Filling #BundtBakers

Lemon flavored cake with a center of Blueberry Jam, this moist, delicious bundt doesn't require a glaze or frosting but a dollop of ice cream or whipped cream is always welcome.

It's time for Bundt Bakers..........

I am hosting this month.  Since July is National Blueberry Month, I asked the others to join me in baking a Bundt featuring these delicious little morsels.

Let's see what they baked up........

• Patyco Candybar: Blueberry Bundt Cake with Warm Orange Frosting
• Palatable Pastime: Blueberry Coffee Cake 
• Sneha's Recipe: Lemon Blueberry Muffin Bundt
• A Day in the Life on the Farm: Lemony Bundt with Blueberry Jam Filling
• Food Lust People Love: Peach Blueberry Pound Cake

I started off with a yellow cake mix that I doctored up with cream cheese and lemon pudding mix.  I added a layer of blueberry jam in the center and baked it up to serve as dessert when our friends, Bob and Cathy, joined us for dinner one evening.

This cake is so flavorful and moist that I was just going to serve it with a dollop of whipped heavy cream but then I remembered that I still had some Lemon Ice Cream in my freezer.  It was perfect on top of this cake.  

It would be just a luscious with a scoop of vanilla or that dollop of whipped cream.  If you are an icing lover a lemon glaze or frosting would be delicious as well.

Desserts, Cakes, Lemon, Blueberries, Easy, Quick

Desserts

American

Yield: 12 servings

Author: Wendy Klik

Lemony Bundt Cake with Blueberry Jam Filling

Lemon flavored cake with a center of Blueberry Jam, this moist, delicious bundt doesn't require a glaze or frosting but a dollop of ice cream or whipped cream is always welcome.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 pkg. yellow cake mix
• 1/3 c. canola oil
• 3 eggs
• 1 (8 oz) pkg. cream cheese
• 1 (3 oz) pkg. instant lemon pudding mix
• 1/4 c. Blueberry Jam or Preserves

Instructions

1. In large bowl of stand mixer, fitted with the paddle attachment, mix together the cake mix, oil, eggs, cream cheese and pudding mix, on medium speed until combined.
2. Spread half of this mixture into the bottom of a bundt pan that has been liberally treated with baking spray.
3. Place dollops of the blueberry jam on top and use a spatula or knife to spread it, closing any large gaps between the dollops.
4. Place the remaining batter on top and spread to smooth out.
5. Bake in a preheated 350* oven for about half an hour or until a skewer inserted in the center removes cleanly.
6. Cool in the pan on a wire rack for 15 minutes before turning the cake out onto the rack to cool completely.

Notes

Inspired by a recipe found at Food.com

Nutrition Facts

Calories

343.93

Fat (grams)

15

Sat. Fat (grams)

5.3

Carbs (grams)

48.85

Fiber (grams)

0.61

Net carbs

48.25

Sugar (grams)

22.83

Protein (grams)

4.18

Sodium (milligrams)

431.16

Cholesterol (grams)

59.94

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