Blueberry Bundt Cake/Cupcakes

Blueberry Bundt Cake/Cupcakes

Morning everyone!

I still can’t get over how it’s already April and we’ve celebrated two holidays…on the same day. It blows my mind. 

I thought I would share one of the desserts I made for Easter. Little backstory – over the past year, I’ve been working my way through Mix and Match Mama’s 100 Bundt Cakes. I have baked 13 versions of her bundt cake to date. These cakes have been well received by my crew and they are so easy and fun to make. Up to this point, I have not bothered making any of the cakes for myself. This time, I decided to get creative and make a gluten-friendly variation for myself. It’s not exactly the same but at least I can get in on the fun!

Click here for the original Fresh Blueberry Bundt Cake.

I generally followed her recipe but made a few changes to make it “lighter” and corn syrup free

Fresh Blueberry Bundt Cake (Shay’s Way….and Mix and Match Mama’s name is Shay too!)

  • 1 box white cake mix (we used Pillsbury)
  • 2 boxes instant vanilla pudding mix
  • ½ cup of vegetable oil (I used unsweetened applesauce)
  • 1 ¼ cup water
  • 4 eggs
  • 1 cup blueberries tossed in 2 tbsp flour (prevents the blueberries from sinking to the bottom of the cake)
  • 2 tbsp lemon juice plus some zest


  • 2- 2 ½ cups powdered sugar
  • 1 tbsp milk
  • 2 tbsp lemon juice
  • Splash of vanilla

Generously grease (or hose down) your bundt cake pan with Pam and preheat your oven to 350. Combine all dry and wet ingredients while folding in the blueberries at the end. Pour batter into pan and bake for about 40-45 minutes or until your toothpick comes out clean. Let cool in pan for 10 minutes before “flipping it” onto your plate. For the icing, whip powdered sugar, milk, juice, and vanilla together until you’ve reached the desired consistency. Ice cooled cake.

Notes: My oven takes a little longer to bake so my cake was in there for about 50-55 minutes. I just go by the toothpick rule rather than how long the cake has actually been in the oven. The original recipe did not call for vanilla in the icing, however I thought it would be a nice touch. I added extra sugar as Shay likes his icing a little thicker than the typical glaze.

Blueberry Cupcakes (Shan’s Plan)

  • 1 box gluten free yellow cake mix (I used Betty Crocker’s mix)
  • 1 cup blueberries mixed in with ½ tsp cornstarch
  • 2 tbsp lemon juice


  • 2 cups powdered sugar
  • 2 tbsp lemon juice
  • Splash of vanilla
  • Splash of almond milk

Prepare your cake mix according to the package directions. My cake mix called for ⅔ cup water, 1 stick butter (I subbed for applesauce but next time I’ll use olive oil or vegan butter), 3 eggs, and vanilla. After combining the wet and dry ingredients, I added in the blueberries with the cornstarch. Bake as directed (350 for 18-23 minutes). For the icing, I used dairy free milk with the powdered sugar and it tasted delicious! After my cupcakes cooled, I iced my cupcakes. The icing turned out quite glossy and hardened which I thought was neat!

Now, had I had the time and resources, I could have found gluten-free pudding mixes. I was hesitant to use my store’s pudding mixes as they were not clearly marked. For now, I’m content with having a little cupcake instead of a whole cake to devour. One day though! I will do it!

Let Me Eat Cake,

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