I love baking cakes, but sometimes I don’t have the time or energy to make everything from scratch. That’s why I love using cake mix as a shortcut. It’s quick, easy, and still tastes delicious. One of my favorite cake mix recipes is blueberry lemon cake. The combination of sweet blueberries and tangy lemon is perfect for a spring or summer dessert.
I love to frost my cake with cream cheese frosting, but if I make my Blueberry Lemon Cake in a bundt pan, I drizzle sweet and tangy sugar glaze on top. Either way, you’ll get my favorite cream cheese frosting and sugar glaze recipes that fit like a glove to this recipe plus naturally you’ll get ample tips and some fascinating variations!
Blueberry Lemon Cake Recipe with Cake Mix
- 1 box lemon cake mix
- 1 box instant lemon pudding
- 4 eggs
- 1 cup sour cream (light sour cream will work)
- 1/4 cup vegetable oil
- 1 pint fresh blueberries
- Preheat the oven to 350 °F (175 °C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, instant pudding, eggs, sour cream, and oil. Beat for 2 1/2 minutes until the batter is light and airy.
- Fold in the blueberries gently.
- Pour the cake batter into the prepared pan.
- Bake for 35—40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting or glazing.
Cream Cheese Frosting
- 8 ounces of cream cheese, softened
- 1/2 cup of unsalted butter, softened
- 2 cups of powdered sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon juice
- In a large mixing bowl, beat the cream cheese and butter together until smooth.
- Add the powdered sugar, vanilla extract, and lemon juice to the bowl and mix until everything is well combined.
- If the frosting is too thick, you can add a tablespoon of milk to thin it out.
- Once the cake has cooled, spread the frosting evenly over the top of the cake.
- You can also add some fresh blueberries and lemon zest on top of the frosting for decoration.
For a lighter frosting, you can use whipped cream cheese instead of regular cream cheese. You can also add some lemon zest or blueberry puree to the frosting for some extra flavor. If you prefer a sweeter frosting, you can add more powdered sugar to the mix.
- 3 cups powdered sugar
- 3 tablespoons butter, melted
- Zest of 1 lemon
- Juice of 1 lemon
- 1—2 tablespoons milk (optional)
- In a medium bowl, whisk together the powdered sugar, melted butter, lemon zest, and lemon juice until smooth.
- If the glaze is too thick, add milk 1 tablespoon at a time until you reach the desired consistency.
- Drizzle the glaze over the cooled cake.
The glaze adds a tangy sweetness to the cake and makes it look even more beautiful. You can adjust the amount of lemon juice and powdered sugar to your liking. If you prefer a thicker glaze, use less lemon juice and more powdered sugar. If you like a thinner glaze, use more lemon juice and less powdered sugar.
Powdered sugar is the main ingredient in this glaze, and it’s what gives it the smooth texture. Lemon juice adds the tangy flavor, and the zest gives it a fresh aroma. Using a citrus press is a great way to juice the lemon and get the most out of it.
Tips for a Perfect Blueberry Lemon Cake
- Make sure your ingredients are at room temperature before mixing.
- Don’t overmix the batter. Mix until just combined.
- If you don’t have fresh blueberries, you can use frozen ones instead. Just make sure to thaw them before adding them to the batter.
- Add a tablespoon of lemon extract to the cake mix for extra lemon flavor.
- Substitute the fresh or frozen blueberries with blueberry pie filling for a cobbler-like texture.
- Instead of blueberries, you can use raspberries or blackberries.
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- You can also add a tablespoon of poppy seeds to the batter for some extra texture.
- For a homemade cake mix, combine 2 1/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 3 1/2 teaspoons baking powder, and 1 teaspoon salt. Use 1 1/2 cups of the homemade cake mix in place of the cake mix in this recipe. Add 1 tablespoon lemon zest or 1 tablespoon lemon extract for enough lemon flavor.
- For a bundt cake version, use a bundt pan and bake for 45—50 minutes.
- Use white cake mix or yellow cake mix instead of lemon cake mix. Add grated lemon zest to the batter.
- For a gluten-free version, use a gluten-free yellow or lemon cake mix.
- For a dairy-free version, you can use coconut yogurt or unsweetened applesauce instead of sour cream.
If you want to switch up this recipe, there are plenty of variations you can try.
Variation 1: Blueberry Lemon Layer Cake
If you want to make a layered cake, simply double the recipe and divide the batter between two 9-inch cake pans. Bake for 25-—30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool before frosting with cream cheese frosting. Garnish with fresh lemon slices.
Variation 2: Blueberry Lemon Cobbler
For a twist on the classic blueberry cobbler, try making a blueberry lemon cobbler. Simply make the cake mix batter as directed, but instead of pouring it into a baking pan, pour it into a greased 9×13 inch baking dish. Top with 2 cups of fresh or frozen blueberries, 1/4 cup of sugar, and 1 tablespoon of lemon juice. Bake for 35-—40 minutes, or until the top is golden brown and the blueberries are bubbling. Serve warm with vanilla ice cream.
This Blueberry Lemon Cake with Cake Mix is a great dessert for when you’re short on time but still want something delicious. By using cake mix, you can have a homemade dessert without all the hassle. The addition of fresh blueberries and lemon zest gives this cake a burst of flavor that everyone will love. Plus, it’s easy to customize with different fruits or toppings. Give it a try and see for yourself how delicious and easy it is!