This Blueberry Lemon Cake is a perfect dessert recipe to share with friends and family all spring and summer long. Made with boxed cake mix and fresh blueberries, it’s absolute sweetness in every bite! Watch how easy this recipe is to make with our how-to video below!
If you’ve made our Blueberry Cheesecake recipe, you are going to love this blueberry lemon cake recipe! It’s packed full of blueberries in every bite, and you know how we love to incorporate fresh produce in everything we do!
Dessert Made Easy
We love quick and easy recipes at The Produce Moms, especially when they are filled with fresh fruit. We are all busy Moms who seemingly don’t have a lot of time on our hands, however, we enjoy a sweet treat every now and again! This Lemon Blueberry Cake recipe is no exception, and the whole family will be asking for more!
Why We Love This Recipe
- Easy ingredients that you may already have on hand!
- Uses fresh blueberries.
- Feeds a crowd.
- Budget-friendly.
- Super easy to make.
Can I Use Frozen Blueberries?
Of course! Be sure to thaw them out completely before adding to the recipe.
Ingredients Needed For Blueberry Lemon Cake
- Butter
- Granulated sugar
- Lemon juice – this adds a pop of flavor, be sure to use fresh squeezed.
- Blueberries – our recipe developer used fresh blueberries! However, frozen will work too. Ensure to thaw completely before adding.
- White cake mix
- Whipped cream or vanilla ice cream to serve
Recipe Tip
If feeding a crowd, double the recipe and place in a 9×13 baking dish!
How To Make Blueberry Lemon Cake Recipe
Preheat the oven to 350°.
Next, prepare a 9×9 baking dish with nonstick baking spray or butter and set aside. Ensure that you get the sides as the cake will rise.
In a small saucepan, melt the butter. Once the butter has completely melted, add the sugar and stir until it’s dissolved. Remove from the heat and pour into the bottom of the prepared baking dish.
Next, top the butter mixture with fresh blueberries and set aside.
In a medium bowl, prepare the cake batter according to the directions on the package. Carefully pour over the top of the blueberries in an even layer.
Bake for 35-45 minutes or until a toothpick is inserted into the center of the cake and comes out clean. Allow it to cool before serving.
Top with whipped cream, vanilla ice cream, or any of your family’s favorite toppings.
How To Store Leftovers
This blueberry lemon cake recipe can sit out at room temperature for a few days. Be sure to store in an airtight container out of direct sunlight.
More Dessert Recipes You’ll Love
Blueberry Cookies – a quick and easy cookie recipe that’s also pretty!
Thumbprint Cookies – a traditional thumbprint cookie, topped with homemade blackberry jam.
Copycat Crumbl Lemon Blackberry Cookie – another recipe that uses the homemade blackberry jam and a homemade blackberry icing. Defintely a show stopper!
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Preheat oven to 350°.
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Prepare a 9×9 cake pan with nonstick cooking spray or butter and set aside.
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In a small saucepan, melt butter. Once the butter has melted, add the sugar and stir until dissolved, remove from the heat and pour into the bottom of your prepared baking dish.
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Next, top with fresh blueberries, and set aside.
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In a medium bowl, prepare the cake batter according to the directions on the packaging. Pour carefully over the blueberries in an even layer.
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Bake for 35-45 minutes, or until a toothpick is inserted into the center of the cake, comes out clean. Allow it to cool on a wire rack before serving.
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Top with whipped cream, vanilla ice cream or any of your other favorite toppings.
Calories: 224kcal | Carbohydrates: 41g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 14mg | Sodium: 259mg | Potassium: 47mg | Fiber: 1g | Sugar: 28g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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