Blueberry Citrus Bundt Cake

Blueberry Citrus Bundt Cake


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This blueberry bundt cake is drizzled in a lemon glaze frosting and easily cooked in your crockpot. The berry-citrus combination makes it delicious for breakfast too!

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Time needed

10 min preparation + 2 hour cooking

Serving Size / Yield

1 cake


  • 2 cans biscuit dough
  • 1 cup blueberries
  • ¼ cup sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon melted butter
  • 1 tablespoon milk
  • 2 ½ tablespoons lemon juice
  • 1 cup powdered sugar

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Spray your crockpot with cooking spray. Combine the blueberries, cornstarch, and sugar in a bowl. Toss to mix the bowl. Cut each biscuit into four pieces and put half of the biscuit pieces into the slow cooker. Sprinkle the coated blueberries over the dough and then top with the rest of the biscuits. Brush the top layer of biscuits with the melted butter. Cover the pot and cook on high for 2 hours. Let the cake cool and whisk together the remaining ingredients in a small bowl. Pour the icing over the cake and serve.

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