Lemon-Blueberry Cake With Cake Mix Recipe

Introduction

This Lemon-Blueberry Cake is a bright and delicious treat made easy with a lemon cake mix and fresh blueberries. It combines the perfect balance of tangy lemon and sweet berries, finished with a simple lemon glaze that adds a lovely shine and extra flavor.

Ingredients

• Butter (for greasing)
• All-purpose flour (for coating)
• 1 box lemon cake mix
• 1 small (3.4 oz) box instant lemon pudding mix
• 1/2 cup canola oil
• 2/3 cup whole milk
• 1/3 cup fresh lemon juice (plus more for glaze)
• 4 large eggs
• 1 cup fresh blueberries
• 1 1/2 cups powdered sugar

Instructions

1. Step 1: Preheat the oven to 350°F and thoroughly grease a large Bundt pan with butter. Lightly coat the pan with flour, then shake out any excess.
2. Step 2: In a large bowl, combine the lemon cake mix, lemon pudding mix, canola oil, whole milk, fresh lemon juice, and eggs. Beat until the batter is well blended and smooth.
3. Step 3: Place the blueberries in a separate bowl and sprinkle enough flour over them to coat lightly. Toss to cover, then gently fold the coated blueberries into the batter to prevent sinking.
4. Step 4: Pour the batter into the prepared Bundt pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 10 minutes before carefully unmolding it onto a wire rack to cool.
5. Step 5: While the cake cools, whisk the powdered sugar with 1 to 3 tablespoons of fresh lemon juice, adding 1/2 tablespoon at a time, until the glaze reaches your desired consistency.
6. Step 6: Drizzle the lemon glaze over the cooled cake. Allow it to set and harden for about 10 minutes before serving.

Tips & Variations

• Coating the blueberries with flour helps keep them evenly distributed and prevents them from sinking to the bottom of the cake.
• For extra lemon flavor, add some lemon zest to the batter or sprinkle it on top of the glaze.
• You can substitute canola oil with melted coconut oil or vegetable oil, but keep the quantity the same.
• Try using frozen blueberries if fresh ones aren’t available, but don’t thaw them before folding into the batter.
• If you prefer a thicker glaze, reduce the amount of lemon juice or add a little more powdered sugar.

Storage

Store the cake covered at room temperature for up to 2 days to keep it moist. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. Reheat slices gently in the microwave for about 15 seconds if desired. The glaze may soften slightly when refrigerated but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can use a vanilla or white cake mix as a substitute if you prefer a less lemony base, though the fresh lemon juice and pudding mix will still add citrus flavor.

What if I don’t have instant lemon pudding mix?

If you don’t have instant lemon pudding mix, you can omit it or replace it with an equal amount of lemon-flavored gelatin or zest, but the texture and flavor might be slightly different.

Lemon-Blueberry Cake With Cake Mix Recipe

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A bright and flavorful Lemon-Blueberry Cake made easy with a lemon cake mix and instant lemon pudding, enhanced with fresh blueberries and a tangy lemon glaze. Perfect for a refreshing dessert that’s simple to prepare and baked to moist perfection.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• Butter (for greasing)
• All-purpose flour (for coating)
• 1 box lemon cake mix (approximately 15.25 oz)
• 1 small (3.4 oz) box instant lemon pudding mix
• 1/2 cup canola oil
• 2/3 cup whole milk
• 1/3 cup fresh lemon juice
• 4 large eggs
• 1 cup fresh blueberries

For the Glaze:

• 1 1/2 cups powdered sugar
• 1–3 tablespoons fresh lemon juice

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Thoroughly grease a large Bundt pan with butter and dust it with all-purpose flour, then shake out the excess flour to ensure even coating.
2. Mix batter: In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, canola oil, whole milk, fresh lemon juice, and eggs. Beat all ingredients together until the mixture is smooth and well blended.
3. Coat and fold in blueberries: Place the fresh blueberries in a small bowl and toss them with enough all-purpose flour to lightly coat. Shake off any extra flour and gently fold the blueberries into the cake batter to distribute them evenly without crushing.
4. Bake the cake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes.
5. Unmold the cake: After cooling, carefully invert the Bundt pan onto a serving plate to release the cake. Allow the cake to cool completely before glazing.
6. Prepare the lemon glaze: In a small bowl, whisk together powdered sugar and 1 tablespoon of fresh lemon juice. Gradually add more lemon juice, 1/2 tablespoon at a time, until the glaze reaches your desired consistency—smooth and pourable but not too runny.
7. Apply the glaze: Drizzle the lemon glaze over the cooled cake evenly. Allow the glaze to set and harden for about 10 minutes before serving.

Notes

• Using fresh lemon juice adds brightness, but bottled lemon juice can be used in a pinch.
• Coating the blueberries with flour prevents them from sinking to the bottom of the cake.
• Ensure the cake is fully cooled before applying the glaze to prevent it from melting.
• You can substitute canola oil with vegetable or light olive oil if preferred.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Keywords: lemon blueberry cake, lemon cake mix recipe, easy lemon cake, blueberry dessert, lemon glaze cake, Bundt cake recipe