This post may contain affiliate links. For more information, please see our affiliate policy.
This delicious Lemon Blueberry Cake is made from a boxed mix and either fresh or frozen blueberries. This cake is based on my popular Lemon Bundt Cake and created upon request for the readers, and it was a great idea! It’s spectacular.
Lemon and blueberries are a classic flavor combination, and I especially love it for spring. Even though citrus has officially fallen out of season by the time blueberries arrive in June, the lemon-blueberry combo feels like a bridge between winter and summer.
I have a Lemon Bundt Cake on the site that is extremely popular, and people asked for years if they could add blueberries. Of course you can! I always consider recipes a starting point for negotiations, and you should always make them your own.
We tested the cake in a bunch of different ways and found that both fresh and frozen blueberries work. The only caveat is, you need to limit yourself to 6 ounces of blueberries. It is so tempting to go over and just load up the batter with more, but it doesn’t work out the way that you want it to.
So stick to 6 ounces, use fresh or frozen, no need to thaw frozen blueberries, and I hope you love it!
Table of Contents
Lemon Blueberry Cake Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Boxed lemon cake mix: This gives you a head-start on the cake and is the secret to ultra-lemony flavor. Yes, even restaurants use boxed lemon cake mixes.
- Instant lemon pudding mix: Add the dry pudding mix to the batter dry (you don’t prepare the pudding separately). Even if your cake mix says “pudding in the mix,” you should still add a box of instant pudding.
- Lemon zest and juice: Zest the lemon before cutting it in half for juice.
- Blueberries: Both fresh blueberries and frozen blueberries work here, just be sure to use only 6 ounces (not more). You don’t need to thaw frozen blueberries; just toss them in frozen.
How To Make Lemon Blueberry Cake
- Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray. In a medium bowl, whisk together cake mix and dry pudding. Add water, oil, lemon zest, lemon juice, and eggs and stir to combine. Carefully fold berries into the cake batter.
- Pour into prepared pan.
- 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.
Recipe tips and variations
- Yield: This Lemon Blueberry Cake makes 12 servings (or 9 if you like large slices).
- Storage: Store covered at room temperature for up to 4 days.
- Freezer: Wrap the unglazed cake in 2 layers of freezer-safe plastic wrap. Label, date, and freeze up to 3 months. Thaw at room temperature before glazing.
- Made with yogurt: This Blueberry Lemon Yogurt Cake is a quick bread made from scratch in a loaf pan. Cut thick slices of the loaf cake for breakfast, bake sales, and snacks.
- More berry desserts: Try Blackberry Cobbler, Strawberry Shortcake, Lemon Cake wtih Limoncello Whipped Cream, Blueberry Muffins, or Raspberry Pretzel Salad.
More Bundt cakes
Cake Recipes
7UP Cake
Cake Recipes
Homemade Spice Cake Recipe
Cake Recipes
Lemon Bundt Cake Recipe
Cake Recipes
Cinnamon Apple Cake
Join Us
Lemon Blueberry Cake Recipe
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 zest (see note 3)
- 1/3 cup lemon juice from 2-3 lemons
- 4 large eggs
- 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.
Recipe Video
Notes
- Boxed lemon cake mix: This gives you a head-start on the cake and is the secret to ultra-lemony flavor. Yes, even restaurants use boxed lemon cake mixes.
- Instant lemon pudding mix: Add the dry pudding mix to the batter dry (you don’t prepare the pudding separately). Even if your cake mix says “pudding in the mix,” you should still add a box of instant pudding.
- Lemon zest and juice: Zest the lemon before cutting it in half for juice.
- Blueberries: Both fresh and frozen blueberries work here, just be sure to use only 6 ounces (not more). You don’t need to thaw frozen blueberries; just toss them in frozen.
- Yield: This Lemon Blueberry Cake makes 12 servings (or 9 if you like large slices).
- Storage: Store covered at room temperature for up to 4 days.
- Freezer: Wrap the unglazed cake in 2 layers of freezer-safe plastic wrap. Label, date, and freeze up to 3 months. Thaw at room temperature before glazing.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I’ve made this recipe twice now, and it’s a huge hot with the family! Easy to make and delicious. The last time I made it, I baked in a rectangular pan and added a crumb topping.
Thanks for your kind words Jen! I’m glad everyone loves it! -Meggan
Would cupcakes be a good choice with lemon curd as frosting?
Hi M, other readers have shared that they made this into muffins and cupcakes and enjoyed them. I think lemon curd would be delicious spooned on top. I would be concerned the curd may not be thick enough to stay as frosting, so it may be more like a glaze. Take care! – Meggan
Can you substitute the Blueberries for fresh raspberries?
Hi Debbie, I don’t see why not! I hope you love it! – Meggan
Can I use a 9×13 pan instead
Hi M, I haven’t baked this cake in a 9″x13″ pan. I don’t see why it wouldn’t work though. You may need to adjust the baking time. I hope you love it! – Meggan
Could I turn this into a poke cake instead of adding drizzle? I was curious if I could make and bake as instructed but poke holes after it’s done baking and add a can of condensed milk and chill?
Hi Jana, I haven’t tried this myself with this cake, but think it’s a great idea! My concern would be that because the bundt cake is dense already it may turn gummy if too much condensed milk is added. Please write if you happen to try it, I would love to know how it turns out. – Meggan
Can I use lemon pound cake mix?
Hi Sydney, thank you so much for writing. I haven’t tried it myself, so I’m not sure how the texture of the cake will be. Another reader made it using a pound cake mix, but baked it in loaf pans instead of a bundt cake pan. I’m sorry I couldn’t be of more help. Please write if you do try it. – Meggan
Thereโs a curse between me and Lemon Blueberry bundt cakes. This is the 4th recipe Iโve tried, with two different types of bundt pans (both Nordic Ware non-stick cast aluminum) and the results are the same. Only half the cake comes out of the pan.
Now this isnโt my first rodeo baking. Iโve been baking cakes for just shy of 40 years and the ONLY time I ever have a problem is with Lemon Blueberry bundt cakes. Iโve made at least a hundred various bundt cakes, typically when Iโm feeling lazy and donโt want to bake a full scratch cake.
The only modification I made was using only 5oz of blueberries, since the other three I attempted all fell apart in the exact same way, only half the cake comes out
As always, I used a Nordic Ware cast aluminum non-stick pan and sprayed it with Wilton Bake Easy, which I have been using for years. Baked it at 350 degrees in my calibrated oven for 40 minutes and the toothpick came out clean with one crumb. Set it on a wire rack for 15 minutes and same result as the other three attempts.
Do you have any ideas?
I have to go to bed now so that I can get up at 5:00 to bake another cake before I go to work tomorrow, so I have this for a potluck Iโm going to after work.
That sounds seriously frustrating, Jeff. I’m so sorry! I wonder if there is something occurring between the acidity from the lemons and the Wilton Bake Easy. Have you tried greasing the pan with just shortening? I’m sorry again, I hope your next attempt is successful. – Meggan
If mine doesn’t come out easily I try the following:
Grease WELL!! Even the center tube. I use a baking spray
Let the cake cool in the pan for 10-15 minutes after baking.
Use a spatula or butter knife to loosen the edges (including the center tube) of the cake from the pan gently.
If that doesn’t work, If you wet a dish towel with HOT water, and wrap the bottom and sides of the pan with it for around 10-15 minutes it will cause the metal to expand a tiny amount and release the cake.
You can also try the above and then pop them in the freezer for a few minutes if that alone doesn’t work.
Hope that helps
This cake was delicious. Did not care too much for the glaze. It seemed too sugary. Next time I think I will try a cream cheese glaze with limited sugar. Other than that was a family favorite and will make again!! Oh, and will coat the blue berries with a light dusting of flour so they disperse evenly throughout.
Thank you for taking the time to write, C.! – Meggan
I have made and loved this cake so many times! Is it possible to make it without the blueberries? If so would you change the cake recipe?
Hi usauk11, it is, you can omit them or substitute with strawberries. Take care! – Meggan
Easy, moist and lemonyโthis cake got rave reviews at Easter and was requested for an upcoming family party so Iโm about to make it again. Thanks!!
You’re so welcome, Lori! ๐ – Meggan