Lemon Blueberry Cake

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This easy-to-make cake bursts with zesty lemon flavor, complemented by the juicy sweetness of blueberries. A blend of lemon cake mix, instant lemon pudding, and a few additional ingredients creates a moist and tender cake. Topped with a luscious powdered sugar glaze, this cake is a true crowd-pleaser. Perfect for any occasion, it’s a delightful treat that will leave your taste buds dancing with joy. Enjoy the tangy sweetness and vibrant colors in every bite!


1 box of lemon cake mix
1 small box of instant lemon pudding
1/2 cup of oil
1/2 cup of milk
4 eggs
1 cup of sour cream
1 cup of fresh blueberries, washed and dried


Preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, combine the lemon cake mix, instant lemon pudding, oil, milk, eggs, and sour cream. Mix until the batter is smooth.
Gently fold in the fresh blueberries.
Grease and flour a bundt pan, then pour the batter into the prepared pan.
Bake in the preheated oven for 35-40 minutes.
Allow the cake to cool in the pan for about 10 minutes.
Carefully invert the pan onto a plate and let the cake cool for at least 30 minutes.
Optionally, prepare a powdered sugar glaze:
In a separate bowl, whisk together 1 1/2 cups of powdered sugar and 3 tablespoons of lemon juice until you achieve the desired glaze consistency.
Drizzle the powdered sugar glaze over the cooled cake.
Serve and enjoy!

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