Go Back
+ servings
Blueberry lemon cake with powdered sugar icing.

Lemon Blueberry Cake Recipe

This Lemon Blueberry Cake is not only gorgeous, it’s delicious: It has the perfect tender crumb and blueberries, fresh or frozen, baked into the cake like sweet little polka dots.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 330kcal


For the cake:

  • 1 package lemon cake mix
  • 1 3.4 ounce package instant lemon pudding
  • 2/3 cup water
  • ½ cup vegetable oil
  • 1/3 cup fresh lemon juice from 1 lemon
  • 4 large eggs
  • 1 teaspoon lemon zest
  • 6 ounces fresh blueberries (please don't use more than this)

For the glaze:

  • 2 cups powdered sugar
  • 3 tablespoons water or lemon juice
  • 1/2 teaspoon vanilla extract


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 juice, eggs, and lemon zest 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 cooling rack 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.


Calories: 330kcal