Lemon Blueberry Cake Recipe
User Reviews
5
Lemon Blueberry Cake Recipe
Description
This cake recipe uses a pre-packaged lemon cake mix combined with instant lemon pudding mix, water, vegetable oil, lemon zest, lemon juice, and eggs, creating a lemony batter with a moist texture. Blueberries are gently folded in, distributing fruit throughout the batter. The cake is baked in a Bundt pan until a toothpick inserted comes out clean or with a few moist crumbs, then cooled.
The addition of instant pudding mix enhances moisture and tenderness, complementing the natural acidity and brightness of the lemon zest and juice. Blueberries provide juicy bursts within the tender cake crumb. The final glaze, made from powdered sugar, water or lemon juice, and vanilla, is drizzled over the cooled cake and hardens slightly, adding a sweet and delicate outer layer.
This cake works well as a dessert or for special occasions, offering a balance of tart citrus flavor with sweet berries and a soft, moist texture. It cuts into 9-12 servings depending on slice size.
The cake can be stored covered at room temperature for up to 4 days. For longer storage, the unglazed cake can be wrapped and frozen up to 3 months and thawed before glazing. When using frozen blueberries, there is no need to thaw prior to adding them to the batter.
Ingredients
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 see note 3, zest
- 1/3 cup lemon juice from 2-3 lemons
- 4 large egg
- 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.
Notes
- Use boxed lemon cake mix and add instant lemon pudding mix dry for extra moistness and lemon flavor.
- Zest lemons before juicing to maximize lemon aroma.
- Blueberries can be fresh or frozen; use exactly 6 ounces and fold in gently without thawing frozen berries.
- Yields 9-12 servings depending on slice size.
- Store cake covered at room temperature for up to 4 days, or freeze unglazed cake up to 3 months; thaw before glazing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 374kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 62mg | 21% |
| Sodium | 375mg | 16% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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