Glazed Lemon Blueberry Cake

Servings: servings

Calories: 341cal

Preheat oven to 350 F. Grease 13x9 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

5 from 1 vote

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.

Course: Dessert

Cuisine: American

Prep Time10

Cook Time40

Total Time50