Lemon Blueberry Cake Recipe

A sweet and delicious lemon blueberry cake is a perfect dessert recipe you can enjoy with your family. This is made up of fresh or frozen berries and lemon flavor to make it refreshing and rich.

Lemon Blueberry Cake Recipe by Meggan Hill

Ingredients You Will Need:

• Boxed lemon cake mix: This gives you a head-start on the cake and is the secret to ultra-lemony flavor. Yes, even restaurants use boxed lemon cake mixes.
• Instant lemon pudding mix: Add the pudding mix to the batter dry (you don’t prepare the pudding separately). Even if your cake mix says “pudding in the mix,” you should still add a box of instant pudding.
• Lemon zest and juice: Zest the lemon before cutting it in half for juice.
• Blueberries: Please don’t use more than 6 ounces of blueberries. If you’re using frozen berries, no need to thaw. Have you heard the trick about tossing blueberries in flour to keep them from sinking? First, that’s a myth. Flour cannot save blueberries from gravity. Second, it’s okay here because this is a bundt cake and it’s baked upside down. When the blueberries sink, they are actually going to the top.

Instructions For Lemon Blueberry Cake:

1. In a large bowl, whisk together cake mix and dry pudding in a large bowl. Add water, oil, lemon juice, eggs, and lemon zest. Stir to combine.
2. Fold in blueberries and pour into prepared pan. Bake for 40 minutes.
3. Cool the cake for 15 minutes in the pan. Invert onto a cooling rack set over a baking sheet and allow to cool completely.
4. To make the powdered sugar glaze, whisk together powdered sugar, water, and vanilla. Drizzle over cooled cake and let the glaze harden for at least 10 minutes.

Tips and variations:

• Yield: This Lemon Blueberry Cake makes 12 servings (or 9 if you like large slices).
• Storage: Store covered at room temperature for up to 4 days.
• Lemon blueberry layer cake:  Grease two 9-inch cake pans. Divide the batter evenly between the two pans and bake at 350 degrees for 20 to 25 minutes. Skip the glaze and spread a thicker icing, between cooled layers, along with a sprinkle of fresh blueberries.
• Lemon blueberry sheet cake: Grease a 13- x 9-inch baking pan. Pour cake batter into the pan and bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted in middle comes clean. If using glaze, poke holes in the cake with a wooden skewer so the glaze can run into the holes and flavor the cake. If using Cream Cheese Frosting, allow the cake to cool before frosting.
• Lemon blueberry cupcakes: Line a 12-cup muffin tin with paper liners. Spoon the batter into the prepared muffin cups, filling them ¾ of the way full. Bake at 350 degrees for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, glaze or frost and decorate as desired.

Other recipes you might like to try: Sweet Corn Cake, Protein Cheesecake, Carrot Cake Vegan Raw

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Lemon Blueberry Cake Recipe

A sweet and delicious lemon blueberry cake is a perfect dessert recipe you can enjoy with your family. This is made up of fresh or frozen berries and lemon flavor to make it refreshing and rich

Course Dessert

Cuisine American

Keyword blueberry dessert, blueberry lemon cake, Cake, delicious cake recipe

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 12

Calories 374kcal

Ingredients

For the cake:

• 1 package lemon cake mix
• 3 ounces instant lemon pudding mix
• 2/3 cup water
• 1/2 cup vegetable oil
• 1 tsp lemon zest
• 1/3 cup fresh lemon juice from 2-3 lemons
• 4 large eggs
• 6 ounces fresh blueberries (please don’t use more than this)

For the glaze:

• 2 cups powdered sugar
• 3 tbsp water or lemon juice
• 1/2 tsp vanilla extract

Instructions

To make the cake:

• Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray.
• In a large bowl, whisk together cake mix and dry pudding in a large bowl. Add water, oil, lemon zest, lemon juice, and eggs and stir to combine. Carefully fold in blueberries.
• Pour into prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean with a few crumbs attached.
• Cool 15 minutes in pan. Invert on to set over a baking sheet and cool completely.

To make the glaze:

• Whisk together powdered sugar, water, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes.

Notes

For NOTES please see the body of the post ( Tips & Variations).

Nutrition Facts

Serving: 1slice | Calories 374kcal | Carbohydrates 65g | Protein 4g | Fat 12g | Saturated Fat 9g | Cholesterol 62mg | Sodium 375mg | Potassium 61mg | Fiber 1g | Sugar 40g | Vitamin A 98IU | Vitamin C 4mg | Calcium 101mg | Iron 1mg

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