Lemon Velvet Bundt Cake with Blueberry Cream Cheese Frosting

For the Cake:

Preheat oven to 350F. Grease and flour a 10 inch Bundt pan. I grease and flour twice to ensure the cake comes out perfect, but it’s not required.

In a large mixing bowl fitted with the whisk attachment, combine cake mix and pudding mix. Next add water, applesauce, eggs, oil, and lemon extract.

Beat on low speed until mix appears blended. Scrape bottom of bowl (there will be unmixed flour), and beat 4 additional minutes on medium speed. Pour batter into prepared pan.

Bake in the preheated oven for 50-60 minutes, until a toothpick inserted into the center of the cake comes out with a few moist crumbs.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

For the frosting:

In a large mixing bowl fitted with the whisk attachment, beat cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add pulverized blueberries and powdered sugar and beat until thick and combined. Add vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until frosting is desired thickness

Store in an airtight container in the refrigerator for up to 5 days.