Lemon Blueberry Cake
A moist and flavorful Lemon Blueberry Cake made with fresh or frozen blueberries and a bright lemon glaze, perfect for a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 package lemon cake mix
- 3 ounces instant lemon pudding mix
- 2/3 cup water
- 1/2 cup vegetable oil
- 1 teaspoon lemon zest
- 1/3 cup lemon juice
- 4 eggs
- 6 ounces blueberries (fresh or frozen)
- For the glaze: 2 cups powdered sugar, 3 tablespoons water or lemon juice, 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Generously coat a large Bundt pan with shortening or nonstick spray.
- In a large bowl, whisk together lemon cake mix and dry pudding mix.
- Add water, oil, lemon zest, lemon juice, and eggs; stir to combine.
- Carefully fold in blueberries.
- Pour batter into the prepared pan.
- Bake for 40 minutes or until a toothpick inserted comes out clean with a few crumbs attached.
- For the glaze, combine powdered sugar, water or lemon juice, and vanilla extract; drizzle over cooled cake.
Notes
1. Use fresh or frozen blueberries, thaw and drain if frozen. 2. Lemon zest enhances flavor; use fresh lemon for best taste. 3. Make sure not to overmix the batter to keep the cake tender.
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://www.receipster.com/lemon-blueberry-cake/