Lemon-Blueberry Cake With Cake Mix Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
