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.
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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
Keyword blueberries, cake, dessert, lemon
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 330kcal
Author Meggan Hill

Ingredients

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

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 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.

Nutrition

Calories: 330kcal