Preheat oven to the 375 degrees F and spray a bundt cake pan with cooking spray.
Mix muffin mix and eggs in a large bowl. Add in milk and melted butter, continue to stir.
Fold in wild blueberries and pour into bundt cake pan. Set oven timer for 40 minutes and let bake.
While baking, make the frosting.
Place cream cheese, yogurt, lemon juice, and vanilla extract in a mini bowl. Mix vigorously together for 1 to 2 minutes using a spatula. Add in lemon zest and mix one final time, set aside.
When cake is done (usually between 40 to 45 minutes), remove from oven and let cool on a wired rack before taking out of the pan.
Frost when cooled and enjoy!
Store extra cake in the refrigerator. Consume within 5 days for best taste.
Nutrition Facts
Wild Blueberry Bundt Cake with Lemon Cream Cheese Frosting
Amount Per Serving (1 )
Calories 145Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 145mg6%
Carbohydrates 18g6%
Fiber 1g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.