Lemon Blueberry Cake
This Lemon Blueberry Cake is fluffy, moist, and bursting with fresh blueberries! It’s a simple dessert recipe that’s perfect for spring and summer gatherings. Or any time you want a sweet treat!
This cake is so easy to make and only requires a few simple ingredients. The batter comes together quickly and the cake bakes in just 30 minutes. The lemon flavor is subtle and pairs perfectly with the fresh blueberries.
Fresh Blueberry Cake Mix Cake
Fresh blueberry cake mix cake is so easy, you really can’t go wrong with this recipe! Seriously you need to whip this up when you want a delicious treat!!
Table of contents
❤️ Why You’ll Love This Recipe
- Light and fresh flavor that your friends and family will love.
- Uses store-bought cake mix to save you time in the kitchen.
- Easy to make with only a few simple ingredients.
- The perfect dessert for gatherings and potlucks.
🛒Ingredients
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- white cake mix + ingredients from the back
- lemon juice
- lemon zest
- blueberries
- flour
- powdered sugar
- butter, softened
- Vanilla Extract
- Milk
- Fresh lemon slices and blueberries for topping
**See the recipe card below for quantities.
🔪 How to Make Lemon Blueberry Cake
Making this cake is simple and straightforward. Follow the directions below and you will have a delicious cake in no time at all.
Step 1: Preheat the oven
Preheat your oven to 350 degrees.
Step 2: Prepare your cake pans
Spray two 8-inch round cake pans with nonstick spray and set aside.
Step 3: Mix together the cake mix and ingredients on the box
In a large bowl, whisk together the cake mix plus ingredients on the back of the box.
Step 4: Add in lemon and mix well
Add in lemon zest and the juice of 1 lemon, and mix well.
Step 5: Toss blueberries in flour
In a separate bowl, add the flour, and toss the blueberries into the flour. This can help keep the blueberries from sinking.
Step 6: Shake off the extra flour
Shake off the excess flour and add the blueberries to the cake mix, and gently fold them in.
Step 7: Pour the batter into the cake pans
Pour batter evenly between the cake pans.
Step 8: Bake according to the directions on the box
Bake at 350 according to the time on the box, but also adding 2-3 extra minutes since we added the blueberries. A toothpick inserted in the center should come out clean (minus blueberry) when the cake is finished baking.
Step 9: Cool the cake
Allow the cake to cool completely before frosting.
Step 10: Cream together butter and powdered sugar
To make the frosting, in a large bowl use a hand mixer to mix together softened butter and powdered sugar until well incorporated.
Step 11: Add in vanilla, milk, and lemon juice
Add vanilla, milk, and 1 tbsp. lemon juice, mix well until frosting forms and is well combined. If the frosting is too thick, add milk, 1 tbsp. at a time, until it reaches the desired consistency.
Step 12: Frost the cake
Frost the bottom layer of your cake, set the top layer on, and frost again, then top with fresh lemon slices and fresh blueberries.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Cake Mix: Use a vanilla cake mix instead of the white cake mix
- Berries: Use raspberries or blackberries in place of the blueberries
- Citrus: Swap out the lemon for another citrus fruit like lime or orange
- Coconut: Add 1/2 cup of shredded coconut to the batter for a delicious tropical twist!
If you love lemon cake you may also enjoy this Lemon Icebox Cake recipe.
🥄 Equipment
You only need a few basic kitchen tools to help you make this sweet and fruity cake.
- 8-inch round cake pans
- large bowl
- whisk
- measuring cup and spoon
- lemon zester
- medium bowl
- large bowl
- hand mixer
🥫 Storage
This cake can be stored at room temperature, and covered, for 3-4 days. If you want to keep it longer, store it in the refrigerator for up to 1 week.
You can also freeze this cake, frosted or unfrosted. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before serving.
💭 Tips
Here are a few tips to help you make this recipe perfectly:
- Be sure to zest your lemon before juicing it. It is much easier to zest a lemon before you cut into it.
- If you are using frozen blueberries, make sure to allow them to thaw and dry before you add them to the cake batter.
- Do not overmix the cake batter. Mix it just until everything is combined.
- Do not open the oven door while the cake is baking. Every time you open the door, heat escapes and can cause your cake to become overcooked or uneven.
- For best results, use fresh berries that are in season.
- Frozen berries can also be used, but they may cause the cake to be a little more moist.
- To get perfectly smooth frosting, make sure all of your ingredients are at room temperature before you start mixing them together.
⁉️ FAQ
Do you have questions about this Lemon Blueberry Cake recipe? Here are the answers to the most commonly asked questions.
Lemon juice just adds a little moisture and a lot of flavor to your cake.
The best way to keep blueberries from sinking is to toss them in flour before you add them to the cake batter.
Yes, you can use frozen blueberries, but make sure they are thawed and dried first.
🍽 More Lemon Recipes
Do you enjoy lemon or blueberry, try these delicious recipes:
- Lemon Blueberry Cake Roll
- Lemon Bar Cheesecake
- Easy Lemon Cobbler
- Slow Cooker Blueberry Cobbler
- Instant Pot Lemon Blueberry Cheesecake
🧾Lemon Blueberry Cake Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
PIN IT!!
Lemon Blueberry Cake
Equipment
- 8-inch round cake pans
- large bowl
- Whisk
- measuring cup and spoon
- lemon zester
- medium bowl
- large bowl
- Hand mixer
Ingredients
- 1 box white cake mix + ingredients from the back
- Juice of 1 lemon + 1 tablespoon divided
- 1 tablespoon lemon zest
- 1 cup blueberries
- 1 cup flour
- 3 cups powdered sugar
- ¾ cup butter softened
- 1 teaspoon Vanilla Extract
- 2 tablespoons Milk
- Fresh lemon slices and blueberries for topping
Instructions
- Preheat your oven to 350 degrees.
- Spray two 8 inch round cake pans with nonstick spray and set aside.
- In a large bowl, whisk together cake mix plus ingredients on the back of the box.
- Add in lemon zest and the juice of 1 lemon, and mix well.
- In a separate bowl, add the flour, and toss the blueberries into the flour. This can help keep the blueberries from sinking.
- Shake off the excess flour and add the blueberries to the cake mix, and gently fold them in.
- Pour batter evenly between the cake pans.
- Bake at 350 according to the time on the box, but also adding 2-3 extra minutes since we added the blueberries.
- A toothpick inserted in the center should come out clean (minus blueberry) when the cake is finished baking.
- Allow the cake to cool completely before frosting.
- To make the frosting, in a large bowl use a hand mixer to mix together softened butter and powdered sugar until well incorporated.
- Add vanilla, milk, and 1 tbsp. lemon juice, mix well until frosting forms and is well combined.
- If the frosting is too thick, add milk, 1 tbsp. at a time, until it reaches the desired consistency.
- Frost your bottom layer of your cake, set the top layer on, and frost again, then top with fresh lemon slices and fresh blueberries.
