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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.
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!
Table of Contents
Recipe ingredients
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
- 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.
- 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.
Recipe 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.
- 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.
- Made with yogurt: This Blueberry Lemon Yogurt Cake is a quick bread made from scratch in a loaf pan. Cut thick slices for breakfast, bake sales, and snacks.
- More berry desserts: Try Blackberry Cobbler, Strawberry Shortcake, Lemon Cake wtih Limoncello Whipped Cream, Blueberry Muffins, or Raspberry Pretzel Salad.
More Bundt cakes
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Lemon Blueberry Cake
Ingredients
For the cake:
- 1 package lemon cake mix (see note 1)
- 3 ounces instant lemon pudding mix (see note 2)
- 2/3 cup water
- 1/2 cup vegetable oil
- 1 teaspoon lemon zest (see note 3)
- 1/3 cup fresh lemon juice from 2-3 lemons
- 4 large eggs
- 6 ounces blueberries fresh or frozen (see note 4)
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons water or lemon juice
- 1/2 teaspoon vanilla extract
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
- 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.
- 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.
- 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
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.
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.
You’re welcome, Sylvia! I’m so glad you loved it! – Meggan
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!
You’re so welcome, Robin, I’m so glad you loved it! I’m sure his coworker will, too! – Meggan