Lemon-Blueberry Cake with Cake Mix Recipe
A delightful and tangy Lemon-Blueberry Cake made easy with cake mix and instant lemon pudding. This moist Bundt cake is studded with fresh blueberries, baked to perfection, and finished with a sweet lemon glaze, perfect for any celebration or a refreshing dessert treat.
- 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 the pan)
- All-purpose flour (for coating the pan and blueberries)
- 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 to 3 tablespoons fresh lemon juice (for adjusting consistency)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and thoroughly grease a large Bundt pan with butter. Then coat it evenly with all-purpose flour, shaking out any excess flour to prevent sticking.
- 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 the mixture with an electric mixer or whisk until all ingredients are well blended and smooth.
- Coat blueberries: Place the fresh blueberries in a small bowl and sprinkle with enough flour to lightly coat them. Toss to coat and remove any excess flour by gently shaking or sifting. This helps prevent the berries from sinking to the bottom during baking.
- Fold in blueberries: Gently fold the floured blueberries into the batter, being careful not to overmix to avoid crushing the berries.
- Pour and bake: Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully unmold it onto a wire rack to cool completely.
- Prepare glaze: While the cake is cooling, whisk together the powdered sugar and 1 to 3 tablespoons of fresh lemon juice in a small bowl. Add the lemon juice gradually, about half a tablespoon at a time, stirring until the glaze reaches your desired consistency—should be pourable but not too thin.
- Drizzle glaze: Once the cake is fully cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set and harden for about 10 minutes before serving.
Notes
- Coating blueberries in flour helps keep them suspended in the batter, so they don’t sink to the bottom during baking.
- Use fresh lemon juice in both the batter and glaze for the best bright lemon flavor.
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting and running off.
- For a tangier glaze, add more lemon juice, but adjust gradually to maintain the glaze’s thickness.
- This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
Keywords: lemon blueberry cake, lemon cake mix recipe, easy lemon cake, blueberry bundt cake, lemon glaze cake, summer desserts
