lemon blueberry cake with cake mix and pudding

This lemon blueberry cake with cake mix and pudding is not only gorgeous, it’s delicious: It has the perfect tender crumb and blueberries, fresh or frozen, baked into the cake like sweet little polka dots.

But what is so fabulous—and it’s a trick that restaurants and bakeries use every day—is that this lemon blueberry bundt cake is made with… mix. I love to make everything from scratch, but lemon cake mixes are one of my favorite exceptions.

Add a powdered sugar glaze for a picture-perfect finishing touch on Easter Sunday, Mother’s Day, or any day at all.

What size bundt pan do I need for Lemon Blueberry Cake?

Any large (12 cup) bundt pan will do. I use this one, but if you have a favorite one, by all means, use it.

Where do I find lemon blueberry cake mix?

There’s no need to find a lemon blueberry mix; you’ll be adding fresh or frozen blueberries later on. Just look for any brand of store-bought lemon cake mix and dried lemon pudding mix. Every grocery store has several brands to choose from.

How to make Lemon Blueberry Cake

It’s so easy! (This is a guide for visual learners! The full recipe is below.)

1. Gather your ingredients: lemon cake mix, lemon pudding mix, eggs, vegetable oil, eggs, lemon juice, lemon zest, and water. And blueberries! Make sure everything, even the eggs, are at room temperature.

2.Next, in a large bowl, whisk together cake mix and dry pudding in a large bowl. Add water, oil, lemon juice, eggs, and lemon zest and stir to combine.

3.Fold in blueberries and pour into prepared pan. Bake for 40 minutes.

4.Now you’re talking! Cool the cake 15 minutes in pan. Invert on to cooling rack set over a baking sheet and let cool completely.

5. To make powder sugar glazes, mix salt sugar, water and vanilla together. Drizzle on the cold cake and allow the glaz to become hard for at least approximately 10 minutes.

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How do you make lemon blueberry cake with cake mix and pudding?

If the cream cheese frosting or pudding is your choice, I would recommend baking the cake as a sheet cake or layer cake – this will make it easier to spread the frosting. I also like to put a little lemon zest in cream cheese frosting, but it depends entirely on you.

The Best Lemon Cream Cheese Frosting

• 12 ounces cream cheese, at room temperature
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 cup powdered sugar
• 3/4 cup heavy cream

1. First of all In a large bowl using a mixer or by hand, beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.
2. Pour heavy cream into a separate clean, large bowl of a stand mixer. After this, Beat on high until it holds shape and peaks form, about approximately 3-4 minutes.
3. Fold whipped cream into cream cheese mixture until no streaks remain.
4. Spread frosting on top of cooled cake.

Lemon Blueberry Layer Cake and Sheet Cake tips:

Sheet cake, bundt cake or layer cake, here is said to make lemon and blueberry cake delish.

To make lemon and blueberry layer cakes: Divide the batter into a two 9-inch cake pan and bake for approximately 20-25 minutes at 350 degrees. After this, Spread whipped lemon cream cheese frosting between the cold layers, as well as add some fresh blueberries.

To make lemon and blueberry sheets cake: Smooth 13 x 9 inch baking pan. Put the prepared baking pan and bake at 350 degrees for approximately 30-35 minutes, or until the toothpick in the middle is cleaned. If using the glazes, pierce the cake with a wood learning to go to the glaz holes and taste the cake. If the cream cheese is using frosting, let the cake cool before frosting.

To make lemon blueberry cupcakes: Line a 12 cup muffin tin with paper liners and set aside. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake at 350 degrees for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate.

How do you keep the blueberries from sinking into the bottom of this cake?

Mixing fresh or frozen blueberries in 1 tablespoon flour before baking helps in spreading the blueberry evenly throughout the cake and does not sit down. Oh, and there’s no need to thaw the frozen berries before adding to the batter–just throw them in!

Also, use the recommended amount of blueberries. Adding too many might overwhelm your cake during the baking process; it might weigh the cake down and cause it to cook unevenly.

Lemon Blueberry Cake with Lemon Glaze

In case you are a lemon fanatic and want all the lemons, all the time, you can make the powdered sugar glaze with lemon juice in place of the water and vanilla and it will give the glaze a super tart taste. I sort out all the different and fun ways to flavor a basic powdered sugar glaze in my recent how-to, in case you’re interested. Have fun!

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