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Lemon Blueberry Cake

Lemon Blueberry Cake

The ultimate dessert for any occasion, this Lemon Blueberry Cake is bursting with zesty flavor and sweet blueberries. It's easy to make and perfect for spring gatherings. Treat yourself and your loved ones to a slice tonight!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Butter for greasing
  • 1 tbsp All-purpose flour for coating
  • 1 box Lemon cake mix
  • 1 small box Instant lemon pudding mix (3.4 oz)
  • 0.5 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
  • 1.5 cup Powdered sugar

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • Frying Pan
  • Whisk
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350°F (175°C). This is an important step as it ensures your cake bakes evenly. While it’s heating up, take a large Bundt pan and coat it thoroughly with butter and flour, shaking out any excess flour. This helps prevent the cake from sticking.
  2. In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, canola oil, whole milk, fresh lemon juice, and eggs. Using a mixer, beat the mixture until everything is well blended and smooth. You should see a lovely, thick batter that smells heavenly!
  3. Take your fresh blueberries and gently coat them with a bit of flour in a separate bowl. This helps prevent them from sinking to the bottom of the cake during baking. Once coated, fold the blueberries into the batter carefully. Be gentle to avoid breaking the berries.
  4. Pour the batter into the prepared Bundt pan, making sure it’s evenly distributed. This is key for even baking. Slide the pan into your preheated oven and bake for about 40 minutes. You know it’s done when a toothpick inserted into the center comes out clean.
  5. After baking, let the cake cool in the pan for about 10 minutes. This will make it easier to remove. When the time is up, carefully unmold the cake onto a wire rack to cool completely.
  6. While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar and 1 to 3 tablespoons of fresh lemon juice until you reach a smooth and pourable consistency. Start with less lemon juice and add more as needed, ensuring the glaze isn’t too runny.
  7. Once the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides. Let it sit for about 10 minutes to harden slightly.
  8. Now it’s time to serve! Slice the Lemon Blueberry Cake and enjoy the delightful blend of flavors. It pairs beautifully with a cup of tea or coffee!

Notes

Extra tips or suggestions here.