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Blueberry Lemon Cake

I always set aside some of my fresh-picked blueberries to make this tender lemon blueberry cake. Using cake mix makes it a quick and easy dessert. —Leona Luecking, West Burlington, Iowa
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    9 servings


  • 1/4 cup butter, cubed
  • 1/2 cup sugar
  • 2 teaspoons grated lemon zest, divided
  • 2 cups fresh or frozen blueberries
  • 1 package (9 ounces) yellow cake mix
  • Whipped cream, optional


  • Preheat oven to 350°. In a small saucepan, melt butter; stir in sugar until dissolved. Add 1 teaspoon lemon zest. Pour into a greased 8-in. square baking dish. Arrange blueberries in a single layer over top; set aside.
  • Prepare cake batter according to package directions. Stir in the remaining lemon zest. Carefully pour over blueberries.
  • Bake until a toothpick inserted in the center of cake comes out clean, 30-35 minutes. Cool on a wire rack. Serve with whipped cream if desired.
Editor's Note: If using frozen blueberries, do not thaw.
Nutrition Facts
1 piece: 221 calories, 7g fat (4g saturated fat), 34mg cholesterol, 253mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 2g protein.

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Average Rating:
  • pajamaangel
    May 16, 2020

    This is so delicious! I used a gluten free yellow cake mix so my cook time was much longer, but so worth the wait. This cake is moist and yummy! I did do what another reviewer suggested by adding a bit of lemon juice to my sugar component. I really think this amped up the flavor profile!

  • sbmull
    Mar 6, 2014

    I'm definitely going to make this because I love the combination of lemon and blueberries. I will add at least up to 1/4 cup of freshly squeezed lemon juice and reduce the grated lemon zest to less than 1 teaspoon. Believe me, lemon zest alone is not sufficient to give a good balance of lemon taste - besides, too much zest will simply make the cake taste artificial and bitter. And never, ever use bottled lemon juice, which always leaves a bitter aftertaste.

  • bobirl
    Apr 7, 2012

    Not as tasty as I expected.

  • jeclark
    Jul 28, 2010

    This was great! The lemon really brings out the blueberries, and it was really moist and decedent, especially with whipped cream! :)

  • cculley
    Jun 23, 2010

    wonderful....I would suggest putting a pan under the cake because the blueberries bubbled out in 2 of the corners.

  • cculley
    Jun 23, 2010

    it is in the oven now. I can't wait to try it. I waited till the blueberry's came in fresh for the summer.

  • cocoafevr
    Jan 1, 2009

    this looks great!!