Lemon Blueberry Cake Recipe

This delicious Lemon Blueberry Cake is made from a boxed mix and either fresh or frozen blueberries. This cake is based on my popular Lemon Bundt Cake and created upon request for the readers, and it was a great idea! It’s spectacular.

Lemon and blueberries are a classic flavor combination, and I especially love it for spring. Even though citrus has officially fallen out of season by the time blueberries arrive in June, the lemon-blueberry combo feels like a bridge between winter and summer.

I have a Lemon Bundt Cake on the site that is extremely popular, and people asked for years if they could add blueberries. Of course you can! I always consider recipes a starting point for negotiations, and you should always make them your own.

We tested the cake in a bunch of different ways and found that both fresh and frozen blueberries work. The only caveat is, you need to limit yourself to 6 ounces of blueberries. It is so tempting to go over and just load up the batter with more, but it doesn’t work out the way that you want it to.

So stick to 6 ounces, use fresh or frozen, no need to thaw frozen blueberries, and I hope you love it!

Lemon Blueberry Cake Recipe Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• 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 dry 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: Both fresh blueberries and frozen blueberries work here, just be sure to use only 6 ounces (not more). You don’t need to thaw frozen blueberries; just toss them in frozen.

How To Make Lemon Blueberry Cake

1. Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray. In a medium bowl, whisk together cake mix and dry pudding. Add water, oil, lemon zest, lemon juice, and eggs and stir to combine. Carefully fold berries into the cake batter.

2. Pour into prepared pan.

3. Bake for 40 minutes or until a toothpick inserted comes out clean with a few crumbs attached.

4. Cool 15 minutes in pan. Invert on to a 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 harden for at least 10 minutes.

Recipe tips and variations

• 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.
• Freezer: Wrap the unglazed cake in 2 layers of freezer-safe plastic wrap. Label, date, and freeze up to 3 months. Thaw at room temperature before glazing.
• Made with yogurt: This Blueberry Lemon Yogurt Cake is a quick bread made from scratch in a loaf pan. Cut thick slices of the loaf cake for breakfast, bake sales, and snacks.
• More berry desserts: Try Blackberry Cobbler, Strawberry Shortcake, Lemon Cake wtih Limoncello Whipped Cream, Blueberry Muffins, or Raspberry Pretzel Salad.

More Bundt cakes

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Lemon Blueberry Cake Recipe

By Meggan Hill

This delicious Lemon Blueberry Cake is made from a boxed mix and either fresh or frozen blueberries.

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 12 servings

Course Dessert

Cuisine American

Calories 374

5 from 206 votes

ReviewPrint

Ingredients 

US CustomaryMetric

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 lemon juice
• ▢ 4 eggs
• ▢ 6 ounces blueberries fresh or frozen (see note 4)

For the glaze:

• ▢ 2 cups powdered sugar
• ▢ 3 tablespoons water or lemon juice
• ▢ 1/2 teaspoon vanilla extract

Instructions 

• 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. 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 a 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 harden for at least 10 minutes.

Recipe Video

Notes

1. 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.
2. Instant lemon pudding mix: Add the dry 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.
3. Lemon zest and juice: Zest the lemon before cutting it in half for juice.
4. Blueberries: Both fresh and frozen blueberries work here, just be sure to use only 6 ounces (not more). You don’t need to thaw frozen blueberries; just toss them in frozen.
5. Yield: This Lemon Blueberry Cake makes 12 servings (or 9 if you like large slices).
6. Storage: Store covered at room temperature for up to 4 days.
7. Freezer: Wrap the unglazed cake in 2 layers of freezer-safe plastic wrap. Label, date, and freeze up to 3 months. Thaw at room temperature before glazing.

Nutrition

Serving: 1sliceCalories: 374kcalCarbohydrates: 65gProtein: 4gFat: 12gSaturated Fat: 9gCholesterol: 62mgSodium: 375mgPotassium: 61mgFiber: 1gSugar: 40gVitamin A: 98IUVitamin C: 4mgCalcium: 101mgIron: 1mg

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