Easy Polish Lemon Blueberry Bundt Cake Recipe

Lemon Bundt Cake
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Ratings (6)
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 10 servings

This easy recipe for Polish lemon blueberry Bundt cake, or cytryny-borowkowy ciasto bundt (blueberries are also known as czarna jagoda), uses a packaged lemon cake mix, fresh berries, sour cream, and eggs. Packaged cake mixes have reached even the remotest villages in Poland these days.

Ingredients

  • 2 cups blueberries (fresh)
  • Optional: 1 teaspoon lemon zest
  • 2 1/2 tablespoons all-purpose flour
  • 1 18.25 ounce package cake mix
  • 1 cup sour cream
  • 4 large eggs
  • Garnish: powdered sugar (or lemon glaze)​
  • Optional: blueberry sauce (for serving)

Steps to Make It

  1. Heat oven to 350 F. In a medium bowl, gently toss blueberries and zest, if using, with flour and set aside.

  2. In a large bowl, combine cake mix and sour cream. Add eggs one at a time, beating at low speed after each addition. Continue to beat at medium speed 2 minutes. Fold in blueberries and zest.

  3. Coat a 10-inch Bundt pan with cooking spray. Transfer batter to pan and bake 35 to 40 minutes or until toothpick tests clean. Cool in pan on a wire rack for 15 minutes before inverting. Cool completely. Dust with confectioners' sugar or pour on lemon glaze. Serve with blueberry sauce, if desired.