This easy glazed lemon blueberry cake is made with a lemon cake mix bursting with pockets of juicy blueberries. Top with crumbly streusel and a sweet glossy glaze to tie it all together!
Why this recipe works
You know the term “it’s as easy as cake”, well, that’s exactly what this sweet glazed lemon blueberry cake is. It starts with a lemon cake mix that dotted with fresh (or frozen) blueberries and topped with a brown sugar streusel and powdered sugar glaze. And yes, this beauty tastes just as good as it looks!
The heaps of blueberries, delicate streusel, and sticky glaze remind me somewhat of my favorite blueberry breakfast cake, except it’s sweeter and has a lovely hint of lemon, of course.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE MIX – The lemon flavored cake mix really helps the blueberries shine because the two flavors play together so well. We “doctor” our cake mix by adding sour cream which helps add moisture and a tender crumb. You can always substitute the lemon cake mix with yellow if preferred.
BLUEBERRIES – It doesn’t matter what time of year you make this cake because you can use either fresh or frozen blueberries with the same results. I typically like to use fresh blueberries as frozen blueberries can sometimes tint the color of the cake. But that’s purely cosmetic and they still taste just as good!
GLAZE – The glaze is made with milk and powdered sugar. If you want a lemon glaze instead, substitute the milk with equal parts fresh lemon juice.
How to Make Glazed Lemon Blueberry Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F. Grease a 13×9 baking pan.
- With a hand mixer (or stand mixer), beat together cake mix, sour cream, oil, milk, and eggs in a mixing bowl on low speed for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Pour batter into prepared baking pan.
- Toss blueberries with one tablespoon of flour and sprinkle blueberries on top of batter.
- Combine brown sugar, granulated sugar, 1/3 cup flour, and butter in a bowl. Work together with your fingers until the mixture just starts to stick together. Sprinkle over blueberries.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 30 minutes.
- To make the glaze, place powdered sugar in a bowl. Add one tablespoon of milk and stir. Add remaining milk in small amounts until glaze is of drizzling consistency. Drizzle glaze over cake.
Frequently Asked Questions & Expert Tips
Store the cooled cake covered with an air-tight lid or tightly wrapped with plastic wrap at room temperature for up to 2 days. Any longer than that, you’ll want to transfer it to the refrigerator for up to 5 days.
Yes, absolutely. Prepare, bake, and let the cake fully cool before covering it with an air-tight lid. Store at room temperature a day in advance. I typically hold off on adding the glaze until just before I’m ready to serve it, but it will be fine either way.
I don’t see why not! I have not personally tested this cake with other berries, but I would only imagine it would be delicious with raspberries, strawberries, or blackberries! Let us know if you decide to experiment.
Serving Suggestions
Glazed lemon blueberry cake speaks for itself. This cake is excellent for potlucks and summer parties but can be made year-round for all sorts of occasions!
As mentioned above, you can swap the milk for fresh lemon juice in the glaze if you want a little more lemon flavor in your cake. Enjoy!
More Cake Mix Recipes
- Cannoli Poke Cake
- Easy Banana Cake
- Blueberry Dump Cake
- Blueberry Upside Down Cake
- Brown Sugar Peach Cake
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Glazed Lemon Blueberry Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 15.25 ounce lemon cake mix
- ½ cup sour cream 118g
- ⅓ cup canola oil or vegetable oil. 72g
- ⅓ cup milk 85g
- 2 eggs
- 1 ½ cups frozen or fresh blueberries 177g
- 1 Tablespoon all purpose flour 12g
- ½ cup light brown sugar 84g
- ¼ cup granulated sugar 52g
- ⅓ cup all purpose flour 51g
- 5 Tablespoons unsalted butter cut into small pieces. 85g
Glaze
- 1 cup powdered sugar 162g
- 2-3 Tablespoons milk 36g – 50g
Things You’ll Need
- Hand mixer or stand mixer
Before You Begin
- You can use either fresh or frozen blueberries with the same results.
- We “doctor” our cake mix by adding sour cream which helps add moisture and a tender crumb.
- If you want a lemon glaze instead, substitute the milk with equal parts fresh lemon juice.
Instructions
- Preheat oven to 350 F. Grease 13×9 baking pan.
- With a hand mixer (or stand mixer), beat together cake mix, sour cream, oil, milk, and eggs in a mixing bowl on low speed for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Pour batter into prepared baking pan.15.25 ounce lemon cake mix, 1/2 cup sour cream, 1/3 cup canola oil, 1/3 cup milk, 2 eggs
- Toss blueberries with one tablespoon of flour and sprinkle blueberries on top of batter.1 1/2 cups frozen or fresh blueberries, 1 Tablespoon all purpose flour
- Combine brown sugar, granulated sugar, 1/3 cup flour, and butter in a bowl. Work together with your fingers until the mixture just starts to stick together. Sprinkle over blueberries.1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/3 cup all purpose flour, 5 Tablespoons unsalted butter
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 30 minutes.
- To make the glaze, place powdered sugar in a bowl. Add one tablespoon of milk and stir. Add remaining milk in small amounts until glaze is of drizzling consistency. Drizzle glaze over cake.1 cup powdered sugar, 2-3 Tablespoons milk
Expert Tips & FAQs
- Storage – store the cooled cake covered with an air-tight lid or tightly wrapped with plastic wrap at room temperature for up to 2 days. Any longer than that, you’ll want to transfer it to the refrigerator for up to 5 days.
- Make Ahead – prepare, bake, and let the cake fully cool before covering it with an air-tight lid. Store at room temperature a day in advance. I typically hold off on adding the glaze until just before I’m ready to serve it, but it will be fine either way.
Nutrition
This post originally appeared here on Apr 15, 2014 and has since been updated with new photos and expert tips.
Amanda Davis
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Bob says
I can only find 13.25 oz lemon cake mix nowadays ! The instructions call for 1 cup of water, 1/3 cup of oil and 3 eggs. Will I need to make any adjustments to your recipe?
Amanda Davis says
just ignore that ingredients on the back and use what we suggest. It should work out fine. :)
As a side note: The only brand of cake mix that has gone down in size is Betty Crocker, they are 13.25 ounces. Duncan Hines and Pillsbury are both still 15.25 ounces.
Louisette says
Thanks for the recipe, really looks good. I do have a question – if using frozen blueberries should they be thawd or can we use directly from the freezer? Can’t wait to try it.
Amanda Davis says
It’s best to use them directly from the freezer. Thawing them will release liquid and may tint your cake blueish purple. It’ll still taste good though!
CakenGifts.in says
After reading this article, It is very easy to make. We have prepared this cake many times, because our children loves it very much. It is too tasty!!!!!!!!! we made it on last Sunday..
Thanking You!!!!!!
Kay Capps says
Hi- I am new to your recipe blog. I am having problems accessing the actual recipes. I can see the mouthwatering pictures but see no recipe. Please email me and let me know if you have the recipe hidden someplace. Thanks Kay
Amanda Formaro says
Hi Kay. The recipe is at the end of the post, after all the pictures :)
Velva says
The cake is amazing…the floors look awesome and the new light fixture too.
Velva
Amanda Formaro says
Thank you Velva!