Lemon Glazed Blueberry Cake
Lemon Glazed Blueberry Cake is a simple Cake Mix Blueberry Cake recipe. The result is a super moist cake packed with flavor, perfect for breakfast of dessert.
Servings: 16 servings
Ingredients
Cake Mix Blueberry Cake
- 1 boxed cake mix, white, yellow or butter flavored
- 3 eggs
- 1/3 cup softened butter
- 8 ounces softened cream cheese
- 1/3 cup vegetable oil
- 1 1/2 cups fresh blueberries (or frozen)
Lemon Glaze (optional)
- 1 Tablespoon lemon zest
- 1/4 cup lemon juice
- 1 3/4 cups powdered sugar
- 1 Tablespoon butter
Instructions
Cake Mix Blueberry Cake
- Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking dish with nonstick cooking spray.
- Using a mixer, cream together cake mix, eggs, softened butter, softened cream cheese and vegetable oil.
- Stir in blueberries.
- Pour into prepared baking dish.
- Bake for 25 to 30 minutes. Bake should be moist. Do not overbake.
- Let cake cool for 20 minute in pan before glazing.
Lemon Glaze (optional)
- In a medium sized (microwave-safe) bowl or 4 cup liquid measure, stir together lemon zest, lemon juice and powdered sugar.
- Add butter, and microwave 30 to 45 seconds. Stir until smooth.
- Pour over blueberry cake, spreading out gently if needed.
Notes
- I love this shortcut blueberry cake using cake mix. White, yellow or butter cake mix can be used.
- This is a fresh blueberry cake; frozen blueberries can be used instead.
- Be sure to soften the butter and cream cheese for this simple blueberry cake to prevent a lumpy batter.
- Do not over bake the blueberry cake. It is an extremely moist blueberry cake recipe.
- The lemon glaze for this blueberry cake is optional. Instead, sprinkle the entire cake with powdered sugar or eat it as is!
- Zest the lemon before cutting it in half to juice!
- Love blueberries? Try our favorite Bakery Style Blueberry Muffins.