Lemon Blueberry Cake

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This delicious Lemon Blueberry Cake is made from a boxed mix and either fresh or frozen blueberries. This cake is based on my popular Lemon Bundt Cake and created upon request for the readers, and it was a great idea! It’s spectacular.

A Lemon Blueberry Cake with glaze on a platter.

Lemon and blueberries are a classic flavor combination, and I especially love it for spring. Even though citrus has officially fallen out of season by the time blueberries arrive in June, the lemon-blueberry combo feels like a bridge between winter and summer.

I have a Lemon Bundt Cake on the site that is extremely popular, and people asked for years if they could add blueberries. Of course you can! I always consider recipes a starting point for negotiations, and you should always make them your own.

We tested the cake in a bunch of different ways and found that both fresh and frozen blueberries work. The only caveat is, you need to limit yourself to 6 ounces of blueberries. It is so tempting to go over and just load up the batter with more, but it doesn’t work out the way that you want it to.

So stick to 6 ounces, use fresh or frozen, no need to thaw frozen blueberries, and I hope you love it!

Recipe ingredients

Labeled ingredients for lemon blueberry cake.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • 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 dry 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: Both fresh and frozen blueberries work here, just be sure to use only 6 ounces (not more). You don’t need to thaw frozen blueberries; just toss them in frozen.

Step-by-step instructions

  1. 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. Add water, oil, lemon zest, lemon juice, and eggs and stir to combine. Carefully fold in blueberries.
Lemon Blueberry Cake batter in a bowl.
  1. Pour into prepared pan.
Lemon Blueberry Cake batter in a bundt pan.
  1. Bake for 40 minutes or until a toothpick inserted comes out clean with a few crumbs attached.
Lemon Blueberry Cake in a bundt pan after baking.
  1. 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 harden for at least 10 minutes.
A Lemon Blueberry Cake with glaze on a platter.

Recipe tips and variations

Slices of Lemon Blueberry Cake on white plates.

More Bundt cakes

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Lemon Blueberry cake on a light blue plate.

Lemon Blueberry Cake

This delicious Lemon Blueberry Cake is made from a boxed mix and either fresh or frozen blueberries.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Course Dessert
Cuisine American
Calories 374
5 from 152 votes

Ingredients 

For the cake:

For the glaze:

Instructions 

  • 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. 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 harden for at least 10 minutes.

Notes

  1. 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.
  2. Instant lemon pudding mix: Add the dry 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.
  3. Lemon zest and juice: Zest the lemon before cutting it in half for juice.
  4. Blueberries: Both fresh and frozen blueberries work here, just be sure to use only 6 ounces (not more). You don’t need to thaw frozen blueberries; just toss them in frozen.
  5. Yield: This Lemon Blueberry Cake makes 12 servings (or 9 if you like large slices).
  6. Storage: Store covered at room temperature for up to 4 days.
  7. Freezer: Wrap the unglazed cake in 2 layers of freezer-safe plastic wrap. Label, date, and freeze up to 3 months. Thaw at room temperature before glazing.

Nutrition

Serving: 1sliceCalories: 374kcalCarbohydrates: 65gProtein: 4gFat: 12gSaturated Fat: 9gCholesterol: 62mgSodium: 375mgPotassium: 61mgFiber: 1gSugar: 40gVitamin A: 98IUVitamin C: 4mgCalcium: 101mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. I made this cake for a family picnic. It was a huge success! My brother-in-law said it was too fancy for the picnic and I said, no way! That’s the milk glass cake stand that’s so fancy. I added 6oz of frozen blueberries and they all floated week in the batter . Perfect presentation. The cake had a just right mix of puckery lemon and sweet cake. My new favorite!5 stars

  2. My niece requested a lemon blueberry cake for her college graduation party so I made this cake. I couldn’t find instant lemon pudding so I used vanilla instead. I got lots of compliments & was told it was better than a cake they bought at a bakery shop. Definitely would make again!5 stars

    1. Thank you so much for your comment, Johnna! I’m so glad it was a hit! Take care! – Meggan

    1. Thank you so much for your lovely comment, Teresa! I’m glad you love it! – Meggan

    1. Hi Lisa, thank you for the question! I haven’t tried it myself, but I don’t see why it can’t. I would expect the bake time to be less. I would start checking for doneness at around 25 minutes, and add time as needed. I hope you love it! – Meggan

  3. Absolutely outstanding cake. Easy to make. Moist, light and tasty. The perfect ending to a meal. I am already planning on when I can make this again. I think this will become my spring “go-to” cake.
    Thank you for publishing.5 stars

  4. I made this today. I used a boxed pound cake mix, just regular flavor but followed this recipe for everything else. I put it in two bread tins, like two pound cake tins. Came out delicious!! I did make the glaze with milk, confectioners powder, pinch of salt and vanilla. My husband absolutely loved it. Very lemony and used fresh blueberries. I’m giving the other pound cake away to one of his coworkers, I’m sure they will love it too! Thanks for the recipe, so easy and delicious!5 stars

    1. You’re so welcome, Robin, I’m so glad you loved it! I’m sure his coworker will, too! – Meggan

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