Lemon Blueberry Cake
Made with fresh or frozen berries and boxed lemon cake mix for a shortcut, this Lemon Blueberry Cake is equal parts refreshing and rich. Try this lemon dessert recipe as a bundt cake, sheet cake, layer cake, or cupcakes.
Servings 12 servings
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 fresh blueberries (please don't use more than this, see note 4)
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 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.
- 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: 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.
- 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, such as Buttercream Frosting or Cream Cheese Frosting, 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 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 3/4 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.
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