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Blueberry lemon cake with powdered sugar icing.

Lemon Blueberry Cake

The secret to an easy, delicious Lemon Blueberry Cake is a boxed mix! Dress it up with instant pudding and fresh blueberries for a summery exception to your everything-from-scratch baking rule.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 374kcal


For the cake:

  • 1 package lemon cake mix
  • 3 ounces instant lemon pudding mix
  • 2/3 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon zest
  • 1/3 cup fresh lemon juice from 2-3 lemons
  • 4 large eggs
  • 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 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 glaze harden for at least 10 minutes.


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