Easy Glazed Lemon Blueberry Cake: Your Ultimate Recipe for Moist, Zesty, and Sweet Perfection
Imagine a dessert that’s both refreshingly zesty and delightfully sweet, bursting with juicy fruit and topped with an irresistible crumble and a luminous glaze. This is it: our easy glazed lemon blueberry cake. Crafted from a simple lemon cake mix, elevated with thoughtful additions, and generously dotted with pockets of ripe blueberries, this cake promises a sublime experience with minimal effort. Crowned with a sweet, buttery streusel and a glossy powdered sugar glaze, every slice is a harmonious blend of textures and vibrant flavors that will leave everyone asking for more.
Why This Glazed Lemon Blueberry Cake is a Must-Try
The saying “as easy as pie” should really be “as easy as this cake”! This delightful glazed lemon blueberry cake truly lives up to its simple preparation while delivering extraordinary flavor. It begins with a humble lemon cake mix, which we “doctor up” to achieve a moist, tender crumb that tastes completely homemade. We then infuse it with a generous scattering of fresh or frozen blueberries, creating delightful bursts of fruity sweetness in every bite. To take it over the top, we add a golden brown sugar streusel topping that bakes into a crumbly, buttery layer, followed by a simple, sticky powdered sugar glaze that ties all the elements together.
What sets this recipe apart is its incredible balance. The bright, tangy notes of lemon from the cake mix perfectly complement the sweet-tart blueberries, creating a flavor profile that’s both comforting and invigorating. The addition of sour cream to the cake batter isn’t just a whim; it’s our secret weapon for an exceptionally moist and tender texture that defies its cake mix origin. This cake is reminiscent of classic fruit crumb cakes, like a blueberry breakfast cake, but with an added layer of sweetness and a distinct lemony zest that makes it utterly unique and perfect for any occasion, from casual family desserts to impressive potluck contributions.
Gather Your Essential Ingredients
Making this incredible lemon blueberry cake is straightforward, and the ingredients are likely already in your pantry or easily found at your local grocery store. Below is a visual overview, and you’ll find the complete list with precise measurements and detailed instructions in the printable recipe card at the very end of this post.
Ingredient Spotlight & Smart Swaps
Understanding each ingredient’s role can help you master this recipe and even confidently experiment with variations:
CAKE MIX – The foundation of our easy cake is a lemon-flavored cake mix. This choice isn’t just for convenience; the bright citrus notes perfectly enhance the sweetness of the blueberries, creating a dynamic flavor pairing. To transform a standard box mix into a truly exceptional cake, we “doctor” it with a few additions. Sour cream is crucial here, imparting incredible moisture and contributing to a tender, delicate crumb that rivals scratch-made cakes. It adds a subtle tang that rounds out the lemon flavor without making the cake overly dense. While a lemon cake mix is highly recommended for its vibrant flavor, you can absolutely substitute it with a yellow cake mix if that’s what you have on hand or prefer a milder lemon hint from zest instead.
BLUEBERRIES – The beauty of this recipe is its versatility with blueberries. Whether you opt for fresh, seasonal berries or reach for a bag of frozen ones, you’ll achieve delicious results year-round. While fresh blueberries tend to hold their shape a bit better and won’t tint the cake batter, frozen blueberries work just as well and are equally delicious. If using frozen, there’s no need to thaw them beforehand; simply toss them with a tablespoon of flour as directed to prevent them from sinking to the bottom of the pan during baking. This flour coating creates a protective barrier, helping the berries suspend beautifully throughout the cake.
STREUSEL – This crumbly topping is a game-changer, adding delightful texture and extra sweetness. It’s a simple combination of brown sugar, granulated sugar, all-purpose flour, and cold unsalted butter. The brown sugar provides a deeper, caramel-like sweetness and moisture, while the granulated sugar adds crispness. Using cold butter is key to achieving that perfectly crumbly texture; it prevents the mixture from becoming a paste. Work the ingredients together with your fingertips until coarse crumbs form, ensuring a lovely textural contrast to the soft cake.
GLAZE – The final touch is a glossy, sweet glaze made with powdered sugar and milk. This simple mixture adds a beautiful sheen and an extra layer of sweetness that truly ties the whole cake together. For those who adore a more pronounced lemon flavor, a fantastic substitution is to replace the milk with an equal amount of fresh lemon juice. This creates a zesty lemon glaze that amplifies the cake’s citrus notes, offering a brighter, tangier finish. Adjust the amount of liquid slightly to achieve your desired drizzling consistency—thick enough to coat, but thin enough to flow.
Crafting Your Glazed Lemon Blueberry Cake: Step-by-Step
These step-by-step photos and instructions are designed to guide you visually through the baking process, ensuring your success. For a concise, printable version of this recipe, complete with all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Prepare for Baking: Begin by preheating your oven to 350°F (175°C). Next, take a 13×9 baking pan and generously grease it. This crucial step ensures your beautiful cake releases easily after baking.
- Whip Up the Batter: In a large mixing bowl, combine the lemon cake mix, sour cream, canola (or vegetable) oil, milk, and eggs. Using a hand mixer or a stand mixer, beat the ingredients together on low speed for about 30 seconds to moisten everything. Then, increase the speed to medium-high and beat for a full 2 minutes until the batter is light, fluffy, and well combined. Pour this luscious batter evenly into your prepared baking pan.
- Add the Blueberries: In a separate small bowl, gently toss your 1½ cups of fresh or frozen blueberries with one tablespoon of all-purpose flour. This light coating of flour is a classic trick to prevent the blueberries from sinking to the bottom of the cake during baking, ensuring they are beautifully distributed throughout. Evenly sprinkle these flour-dusted blueberries over the cake batter in the pan.
- Craft the Streusel Topping: In another bowl, combine the brown sugar, granulated sugar, ⅓ cup all-purpose flour, and the cold, small pieces of unsalted butter. Using your fingertips, work these ingredients together. The goal is a crumbly mixture that just starts to stick together when pressed, resembling coarse sand or small pebbles. Evenly sprinkle this delicious streusel topping over the blueberries.
- Bake to Golden Perfection: Place the cake in your preheated oven and bake for 35-45 minutes. Baking times can vary, so always check for doneness: a toothpick inserted into the center should come out clean. Once baked, remove the cake from the oven and let it cool in the pan for at least 30 minutes. This cooling period is essential as it allows the cake to set and prevents it from crumbling when you add the glaze.
- Drizzle with Glaze: While the cake is cooling, prepare your simple glaze. Place the powdered sugar in a medium bowl. Add one tablespoon of milk and stir until smooth. Continue adding the remaining milk in small increments (half a tablespoon at a time) and stirring until you achieve a smooth, pourable, yet thick enough consistency for drizzling. Once the cake has cooled sufficiently, elegantly drizzle the sweet glaze over the top. Allow the glaze to set slightly before slicing and serving.
Frequently Asked Questions & Expert Tips for Success
Here are some common questions and expert advice to ensure your glazed lemon blueberry cake turns out perfectly every time:
Proper storage is key to keeping your cake fresh and delicious. Once the cake has completely cooled and the glaze has set, cover it securely with an air-tight lid or wrap it tightly with plastic wrap. It can be stored at room temperature for up to 2 days, making it ideal for a quick grab-and-go treat. For longer storage, transfer it to the refrigerator, where it will stay fresh for up to 5 days. We recommend allowing refrigerated slices to come to room temperature for optimal flavor and texture before enjoying.
Absolutely! This cake is an excellent make-ahead dessert, perfect for busy schedules or entertaining. You can bake the cake a day in advance. Simply prepare, bake, and allow the cake to cool fully. Once cooled, cover it tightly with an air-tight lid or plastic wrap and store it at room temperature. While the glaze can be added ahead of time, we often prefer to hold off and drizzle it just before serving for the freshest appearance and texture, but either method works beautifully.
While we haven’t personally tested this specific cake mix recipe with other berries, we encourage you to experiment! The flavor profile of a lemon cake pairs wonderfully with many fruits. Raspberries, sliced strawberries, or blackberries would likely be delicious substitutions, offering their own unique tartness and sweetness. If you decide to try a different berry, we’d love to hear about your results!
The best way to prevent your blueberries from sinking is the simple trick mentioned in the instructions: toss them with a tablespoon of all-purpose flour before adding them to the batter. The flour creates a light coating that helps the berries suspend more evenly throughout the cake as it bakes. This works for both fresh and frozen blueberries!
Sour cream is a key ingredient for the cake’s moistness and tender crumb. If you don’t have sour cream, full-fat plain Greek yogurt can be used as a 1:1 substitute. It offers a similar richness and tang. You could also try buttermilk for added moisture and a slight tang, though it might result in a slightly different texture.
Yes, this cake freezes well! For best results, allow the cake to cool completely and ensure the glaze has fully set. You can freeze it whole, tightly wrapped in several layers of plastic wrap and then aluminum foil. Alternatively, slice the cake into individual servings, wrap each slice, and then place them in an airtight freezer-safe container or bag. It will keep for up to 2-3 months in the freezer. Thaw at room temperature or in the refrigerator overnight before serving.
For the ideal crumbly streusel, always use cold butter, cut into small pieces. This prevents the butter from melting too quickly and creates distinct crumbs. Use your fingertips or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized crumbs. Avoid overmixing, which can lead to a pasty texture.
Delightful Serving Ideas
The Glazed Lemon Blueberry Cake is a star on its own, a truly satisfying dessert that requires no embellishment. Its vibrant flavors and delightful textures speak for themselves, making it an excellent choice for a variety of occasions. It’s perfectly suited for casual potlucks, sunny summer parties, or even a comforting treat on a chilly evening, proving its appeal year-round.
For an extra touch of indulgence, consider serving a slice slightly warmed, perhaps with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of the warm cake with cold ice cream is simply divine! As mentioned previously, if you desire an even more pronounced lemon punch, simply swap the milk in the glaze for an equal amount of fresh lemon juice. This simple trick transforms the sweet glaze into a tangy, zesty topping that beautifully complements the cake’s flavor profile. Enjoy this versatile and irresistible cake!
Discover More Easy Cake Mix Creations
If you love the convenience and delicious results of baking with cake mixes, you’re in luck! We have a treasure trove of other easy and impressive recipes that start with a simple box mix. Explore these other fantastic cake ideas:
- Cannoli Poke Cake
- Easy Banana Cake
- Blueberry Dump Cake
- Blueberry Upside Down Cake
- Brown Sugar Peach Cake
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
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!
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Ingredients
- 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
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13×9 baking dish
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Hand mixer or stand mixer
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Mixing bowl
Before You Begin
- You can use either fresh or frozen blueberries with the same results. For frozen berries, no need to thaw them; just toss them with a tablespoon of flour before adding to the batter to prevent sinking.
- We “doctor” our cake mix by adding sour cream (or plain Greek yogurt) which significantly enhances moisture and provides a tender crumb, mimicking a homemade cake.
- For an extra burst of citrus flavor in your glaze, substitute the milk with an equal amount of fresh lemon juice for a zesty lemon glaze.
Instructions
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Preheat your oven to 350°F (175°C) and generously grease a 13×9 inch baking pan to ensure the cake doesn’t stick.
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In a large mixing bowl, using either a hand mixer or stand mixer, combine the lemon cake mix, sour cream, canola oil, milk, and eggs. Beat on low speed for 30 seconds to incorporate ingredients, then increase to medium-high speed and beat for 2 minutes until the batter is smooth and fluffy. Pour the prepared batter evenly into your greased baking pan.15.25 ounce lemon cake mix, 1/2 cup sour cream, 1/3 cup canola oil, 1/3 cup milk, 2 eggs
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In a small bowl, gently toss the 1½ cups of blueberries (fresh or frozen) with one tablespoon of all-purpose flour. Evenly sprinkle these flour-coated blueberries over the cake batter in the pan.1 1/2 cups frozen or fresh blueberries, 1 Tablespoon all purpose flour
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For the streusel, combine brown sugar, granulated sugar, ⅓ cup all-purpose flour, and the cold, small pieces of unsalted butter in a bowl. Work the mixture with your fingertips until coarse crumbs form and the mixture just begins to stick together. Sprinkle this streusel evenly over the blueberries.1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/3 cup all purpose flour, 5 Tablespoons unsalted butter
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Bake the cake for 35-45 minutes, or until a wooden toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow it to cool in the pan for 30 minutes before glazing.
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To make the glaze, place the powdered sugar in a bowl. Add one tablespoon of milk and stir until smooth. Continue adding the remaining milk in small amounts (half a tablespoon at a time) until you achieve a smooth, drizzling consistency. Drizzle the glaze generously over the cooled cake. Allow the glaze to set before slicing and serving.1 cup powdered sugar, 2-3 Tablespoons milk
Expert Tips & FAQs
- Storage – Store the completely cooled cake, covered with an air-tight lid or tightly wrapped with plastic wrap, at room temperature for up to 2 days. For extended freshness, transfer it to the refrigerator for up to 5 days.
- Make Ahead – This cake is excellent for preparing in advance. Bake and allow the cake to cool fully before covering it tightly with an airtight lid. It can be stored at room temperature a day ahead. While the glaze can be applied then, we often find it best to drizzle the glaze just before serving for optimal presentation and texture.
- Prevent Blueberries from Sinking: Gently toss your blueberries (fresh or frozen) with a tablespoon of all-purpose flour before adding them to the batter. This light coating helps them stay suspended throughout the cake during baking.
- Customize Your Glaze: For an extra burst of lemon, swap the milk in the glaze for an equal amount of fresh lemon juice. Adjust the liquid amount slightly to achieve your desired drizzling consistency.
- Achieving Perfect Streusel: Always use cold butter, cut into small pieces, for the streusel. This ensures a crumbly, rather than pasty, texture. Use your fingertips to blend the ingredients until coarse crumbs form.
- Freezing Instructions: To freeze, ensure the cake is completely cooled and the glaze is set. Wrap the entire cake or individual slices tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. It keeps well for 2-3 months. Thaw in the refrigerator or at room temperature.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Apr 15, 2014 and has since been updated with new photos and expert tips.