Lemon and blueberry are a classic flavor combination that can brighten up any dessert. The tangy citrus perfectly balances the sweet juicy berries, creating a mouthwatering dynamic that is hard to resist. While this combo is popular in everything from pies to scones, turning it into a gorgeous layered cake takes the flavors to new heights.
In this easy tutorial, you’ll learn how to make a stunning lemon blueberry cake that looks impressive but only takes 30 minutes of active prep time. With just a store-bought cake mix, fresh blueberries, and a sweet lemon glaze, you can have this show stopping dessert on the table in under an hour. It’s perfect for birthdays, backyard barbecues, or any spring or summer occasion. Follow these simple steps and tips for lemon blueberry cake success!
Ingredients
To make this fast lemon blueberry cake recipe, you will need:
- 1 box yellow or white cake mix (plus ingredients on box)
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 2 cups fresh blueberries, rinsed and patted dry
- 2 Tbsp all-purpose flour
- 1⁄4 cup granulated sugar
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
For the glaze:
- 1 cup powdered sugar
- 2-3 Tbsp fresh lemon juice
Directions
Follow these easy steps:
Step 1: Prep the Cake Pan
Preheat oven to 350°F. Grease a 9×13 inch cake pan with butter or nonstick spray and line the bottom with parchment paper. This will help the cake seamlessly lift out of the pan after baking.
Step 2: Make the Cake Batter
In a large bowl, combine the cake mix, eggs, oil, and water. Beat with an electric mixer on medium speed for 2 minutes until smooth and lump-free. The batter will be thick.
Step 3: Toss the Blueberries
In a small bowl, toss the blueberries with the 2 Tbsp of flour. This helps prevent them from sinking in the batter. Gently fold berries into the cake batter with a spatula.
Step 4. Bake the Cake
Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes.
Step 5: Make the Lemon Glaze
While the cake cools, whisk together the powdered sugar and 2 Tbsp lemon juice. Add more powdered sugar if too thin or juice to thin it out. Stir in 1 tsp lemon zest.
Step 6: Finish the Cake
Invert cake onto a wire rack or platter and remove pan. Brush the top liberally with the lemon glaze, letting it drip down the sides. Let the glaze set for 10 minutes before slicing and serving.
Tips for Perfect Lemon Blueberry Cake
- Use fresh, plump blueberries for best results. Frozen can be used if thawed and drained first.
- Adjust lemon glaze thickness to your liking. A drizzly glaze works well.
- For even baking, avoid overcrowding berries in the batter.
- If desired, dust cake with powdered sugar for added sweetness.
- Pair with whipped cream or lemon curd for a delicious contrast.
- Store leftovers covered at room temperature up to 2 days.
Variations
Change up the flavors by using different cake mix flavors, glazes, and fruit.
Cake mix ideas:
- White, yellow, or vanilla
- Marble or swirl mix
- Lemon, orange, or almond mix
Glaze ideas:
- Orange juice and zest
- Lime juice and zest
- Raspberry or strawberry jam
Fruit ideas:
- Raspberries
- Blackberries or boysenberries
- Strawberries, sliced
- Peaches or nectarines, diced
FAQs
How can I make this cake extra lemony?
Use lemon cake mix and add extra lemon extract to the batter. Use all lemon juice in the glaze.
Can I use frozen berries instead of fresh?
Yes, use thawed frozen blueberries. Drain any excess juices before folding into batter.
What if my cake sinks in the middle?
This can happen if berries are crowded. Gently fold them in and spread batter smoothly in the pan.
Can I substitute Greek yogurt for oil?
Yes, use an equal amount of plain Greek yogurt instead of vegetable oil.
The Perfect Springtime Treat
This easy lemon blueberry cake is sure to be a hit at your next spring gathering or summer potluck. Kids and adults alike will love the soft vanilla cake studded with juicy berries and topped with tangy lemon glaze. Make it on a leisurely weekend morning for a special brunch treat. With a sweet berry and citrus combo, it’s a bright dessert that feels just right for the warmer weather ahead!
