Lemon Blueberry Cake
I make this lemon blueberry cake anytime I want something bright and easy. The lemon cake mix gives it that citrusy base I love, and the easy blueberry syrup on top makes it feel perfectly homemade.
Table of Contents
Why I Love This Recipe
One challenge with baking blueberries is they tend to sink, but this recipe fixes that by thawing them first and tossing them in flour.
This is a family favorite from my dad’s cousin Sandy, found in our treasured recipe notebook. It’s light, bright, and just right for Easter or any summer gathering.
- It’s the easiest way to get that bold lemon flavor I crave. I start with a simple cake mix, but the result is just as bright and tender as my old fashioned lemon pound cake.
- The blueberries burst right into the batter. As the cake bakes, the berries soften and swirl into the lemon cake, giving you fruity flavor in every bite a lot like in my lemon blueberry muffins.
- The homemade syrup takes it over the top. That warm, glossy blueberry syrup adds just the right tart-sweet finish and makes it feel totally from-scratch.
- Like my lemon bars, i’s bright, fresh, and so easy to love. Whether I’m making it for guests or just for a treat at home, this cake always hits the spot.
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Key Ingredients and Substitutions
- Lemon Cake Mix: This shortcut adds bright citrus flavor and keeps the prep simple.
- Lemon Yogurt: Adds moisture and tangy lemon flavor to the cake. You can also use plain Greek yogurt instead.
- Eggs: These bind the ingredients and give the cake its structure and lift.
- Frozen Blueberries: These add juicy bursts of berry flavor throughout the cake. Thawing and tossing them with flour helps prevent them from sinking. We’ll also use them for the homemade blueberry syrup.
- All-Purpose Flour: Tossed with the berries to help suspend them in the batter and prevent sinking.
- Sugar: Sweetens the syrup and balances the tart lemon and berries. You can use honey or maple syrup as an alternative, though the flavor will be slightly different.
- Cornstarch: Thickens the syrup to the perfect pourable consistency. If you don’t have cornstarch, use arrowroot powder or tapioca starch in equal amounts.
- Water: Forms the base of the syrup and helps dissolve the sugar and starch.
- Lemon Juice: Adds brightness and lifts the sweetness of the syrup. Fresh lemon juice is ideal for the best flavor!
How to Make Lemon Blueberry Cake
Preparation
Butter and flour a 10-inch tube pan. Preheat your oven to 350˚F. Set out all your ingredients so they’re ready to go.
Step 1 – Make the Cake Batter
In a large mixing bowl, combine the lemon cake mix, lemon yogurt, and eggs. Use an electric mixer on low speed to mix until just combined, then beat on medium speed for 2 minutes until smooth.
Step 2 – Fold in the Blueberries
Toss the thawed blueberries with all-purpose flour to prevent them from sinking. Gently fold them into the cake batter with a spatula.
Step 3 – Bake the Cake
Pour the batter into the prepared tube pan. Bake in your preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Step 4 – Cool the Cake
Let the cake cool in the pan for 15 minutes. Then carefully remove it from the pan and allow it to finish cooling on a wire rack.
Step 5 – Make the Blueberry Syrup
While the cake bakes, prepare the syrup. In a small stockpot, whisk together the sugar and cornstarch. Stir in the water and frozen blueberries. Bring to a simmer over medium heat, stirring constantly, until thickened. Remove from heat and stir in the lemon juice.
Step 6 – Serve and Enjoy
Serve the warm syrup drizzled over slices of the cooled lemon blueberry cake. Store any leftover syrup in a sealed container in the fridge until ready to use.
Lynette’s Tip
I recommend taking the time to thaw and flour the blueberries before adding them to the batter. I tested this recipe with frozen blueberries straight from the bag, and they sank to the bottom and threw off the baking time. To thaw them quickly, I suggest running them under warm water, then patting them dry before tossing them in a little flour.
Recipe Variations
- Cake Mix Swap: You can make this cake using regular yellow cake mix as well.
- Mixed Berries: Sometimes I swap out some of the blueberries for raspberries or blackberries for a mixed berry version.
- Glaze It: When I want to skip the syrup, I drizzle a quick lemon glaze made with powdered sugar and lemon juice over the cooled cake instead.
Storing and Reheating
- Storing: Once cooled, store the lemon blueberry cake covered at room temperature for up to 2 days. For longer freshness, transfer it to an airtight container and refrigerate for up to 5 days.
Freezing: You can freeze individual slices or the whole cake (without syrup). Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.
Thawing: Let thaw at room temperature for a few hours or overnight in the refrigerator.
Reheating: To warm slices, microwave for 15-20 seconds or heat in a 300°F oven until just warmed through.
Make Ahead Instructions
You can make this cake ahead of time and then allow it to cool completely. Once cooled, wrap it tightly in plastic wrap and store it in the freezer.
Recipe FAQs
Tossing the thawed blueberries in flour before folding them into the batter helps distribute them more evenly throughout the cake.
This recipe is designed for a 10-inch tube pan, but you can also use a bundt pan. Just make sure to grease and flour it well to prevent sticking.
More Cake Recipes You’ll Enjoy
Lemon Blueberry Cake
Equipment
- 10 inch tube pan
Ingredients
Cake
- 15.25 oz lemon cake mix
- 8 oz lemon yogurt
- 4 large eggs
- 2 Cups frozen blueberries thawed
- 2 Tablespoons all purpose flour
Blueberry Syrup
- 1 Cup sugar
- 3 Tablespoons corn starch
- 1 Cup water
- 2 Cups frozen blueberries
- 3 Tablespoons lemon juice
Instructions
Cake Instructions
- Butter and flour a 10 inch tube pan. Preheat oven to 350˚F.
- In a large bowl, combine the cake mix, yogurt, and eggs. Mix on low with an electric mixer until just combined. Beat on medium speed for two minutes.
- Toss the thawed berries with all-purpose flour. Fold the blueberries into the cake batter.
- Add the cake batter to the greased and floured tube pan. Bake in a 350˚F oven for 40-45 minutes or until the cake tests done.
- Cool in the pan for 15 minutes. Remove from the pan to continue cooling.
Blueberry Syrup Instructions
- While the cake is baking, make the blueberry syrup. To a small stockpot, mix together the flour and sugar. Stir in the blueberries and water.
- Bring to a simmer, stirring constantly until thickened. Remove from the heat and stir in the lemon juice.
- Serve warm over the cake, or store sealed in the refrigerator until ready to enjoy.
Notes
My Favorite Variations
- Cake Mix Swap: You can make this cake using regular yellow cake mix as well.
- Mixed Berries: Sometimes I swap out some of the blueberries for raspberries or blackberries for a mixed berry version.
- Glaze It: When I want to skip the syrup, I drizzle a quick lemon glaze made with powdered sugar and lemon juice over the cooled cake instead.
