Easy Glazed Lemon Blueberry Cake: Your Go-To Recipe for a Delightful Treat
Discover the ultimate **easy glazed lemon blueberry cake** recipe, starting with a convenient lemon cake mix. This cake bursts with the juicy sweetness of blueberries, is crowned with a delightful crumbly streusel, and finished with a shimmering, sweet glaze that brings every flavor together in perfect harmony. Whether you’re a seasoned baker or just starting, this recipe promises a moist, flavorful, and absolutely irresistible dessert that tastes homemade without all the fuss.
Why This Glazed Lemon Blueberry Cake Recipe Is a Winner
There’s a reason the phrase “easy as pie” exists, but we think “easy as cake” perfectly describes this phenomenal **glazed lemon blueberry cake**. It effortlessly combines the convenience of a lemon cake mix with the vibrant flavors of fresh (or frozen) blueberries, a rich brown sugar streusel, and a luscious powdered sugar glaze. The result is a stunning dessert that not only looks incredibly appealing but also delivers an unforgettable taste experience. This cake truly proves that you don’t need to spend hours in the kitchen to create something extraordinary.
What makes this particular recipe stand out? First, we take a simple lemon cake mix and elevate it by adding sour cream. This secret ingredient isn’t just for tang; it works wonders in adding unparalleled moisture and creating an incredibly tender crumb, making your cake far superior to standard box mix preparations. The tartness of the lemon beautifully complements the sweet burst of blueberries, creating a harmonious flavor profile that’s both refreshing and indulgent. The addition of a crumbly streusel topping provides a textural contrast that’s simply divine, while the final layer of sweet, sticky glaze ties all these elements together, sealing in moisture and adding a professional finish. It’s a symphony of textures and flavors in every single bite.
The generous amount of blueberries, coupled with the delicate streusel and the sticky, sweet glaze, might remind you of other beloved bakes, like a rustic blueberry breakfast cake. However, this version takes it up a notch with its distinct lemon essence and a more indulgent sweetness, making it perfect for dessert, brunch, or any special occasion.
Gather Your Ingredients for This Irresistible Cake
Before you dive into baking this incredible **lemon blueberry cake with streusel and glaze**, let’s make sure you have all the necessary components. The beauty of this recipe lies in its simplicity, often utilizing pantry staples and easily accessible fresh produce. For precise measurements, a full list of ingredients, and detailed instructions, please refer to the printable recipe card located at the conclusion of this article.
Ingredient Spotlight: Tips for Your Lemon Blueberry Cake
Understanding each ingredient and its role is key to baking success. Here’s a closer look at the components of this **glazed lemon blueberry cake** and how you can adapt them to your preferences:
- CAKE MIX: The Foundation of Flavor
The lemon-flavored cake mix is truly the star here, providing a vibrant citrus base that allows the blueberries to shine. The synergy between lemon and blueberry is a classic for a reason – they’re simply meant to be together! We go beyond a basic box mix by “doctoring” it with sour cream. This addition isn’t just about moisture; it imparts a richness and tender crumb that makes your cake taste entirely from scratch. The slight tang of sour cream also enhances the lemon flavor. If a lemon cake mix isn’t available or if you prefer a milder citrus note, a yellow cake mix can be substituted, perhaps with an added teaspoon of lemon zest for a subtle hint of citrus. - BLUEBERRIES: Fresh or Frozen, Always Delicious
One of the best aspects of this **blueberry cake** is its versatility with blueberries. You can use either fresh or frozen blueberries, achieving equally delicious results no matter the season. If using fresh, ensure they are ripe and plump. For frozen blueberries, there’s no need to thaw them beforehand. Simply add them directly to the batter as instructed. A quick tip: tossing your blueberries with a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the pan, ensuring even distribution throughout the cake. While frozen blueberries can sometimes slightly tint the cake’s color, this is purely cosmetic and doesn’t affect the incredible taste. Don’t hesitate to use what you have on hand! - GLAZE: The Perfect Finishing Touch
The glaze is a simple yet essential component, made with powdered sugar and milk, creating a sweet, glossy finish. This classic glaze adds an extra layer of sweetness and visual appeal. For those who adore a more pronounced lemon flavor, consider a delightful variation: substitute the milk with an equal amount of fresh lemon juice. This will transform it into a vibrant lemon glaze, adding a zesty kick that perfectly complements the cake’s base. You can also add a pinch of lemon zest to the glaze for an even more intense citrus aroma and flavor. - STREUSEL TOPPING: A Crumbly Delight
The brown sugar streusel topping is not just for decoration; it adds a wonderful textural contrast to the soft cake and juicy blueberries. Made with brown sugar, granulated sugar, flour, and butter, it bakes into a delightful, slightly crispy layer that adds depth and an extra layer of sweetness. The blend of sugars in the streusel contributes to its rich caramel notes and perfect crumbly consistency.
Step-by-Step: How to Make This Irresistible Glazed Lemon Blueberry Cake
These step-by-step photos and detailed instructions are provided to help you visualize the process of making this delightful recipe. For a convenient printable version of this recipe, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this post.
- Prepare Your Pan and Preheat Oven: Begin by preheating your oven to 350°F (175°C). Properly grease a standard 13×9 inch baking pan. Greasing ensures your cake releases easily after baking.
- Mix the Cake Batter: In a large mixing bowl, combine the lemon cake mix, sour cream, oil, milk, and eggs. Using a hand mixer or stand mixer, beat the ingredients 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 smooth and well combined. Pour this delicious, fragrant batter evenly into your prepared baking pan.
- Add the Blueberries: In a separate small bowl, gently toss the fresh or frozen blueberries with one tablespoon of all-purpose flour. This crucial step helps prevent the blueberries from sinking to the bottom of the cake during baking. Once coated, sprinkle the flour-dusted blueberries evenly over the cake batter in the pan.
- Prepare and Add the Streusel: In another bowl, combine the brown sugar, granulated sugar, the remaining 1/3 cup of flour, and the cold butter pieces. Use your fingertips to work the ingredients together, rubbing the butter into the dry mixture until it resembles coarse crumbs and just begins to stick. Evenly sprinkle this crumbly streusel mixture over the layer of blueberries.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. This cooling time is important for the cake to set properly before glazing.
- Prepare and Drizzle the Glaze: While the cake cools, prepare your simple glaze. In a small bowl, whisk together the powdered sugar and one tablespoon of milk. Continue adding the remaining milk, one teaspoon at a time, until you reach a smooth, drizzling consistency. The glaze should be thick enough to cling to the cake but thin enough to drizzle beautifully. Once the cake has cooled sufficiently, drizzle the glaze generously over the top. Allow the glaze to set slightly before serving for the best presentation.
Frequently Asked Questions & Expert Tips for Your Lemon Blueberry Cake
Baking can sometimes lead to questions, and we’re here to help! Here are some common queries and expert tips 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 with an air-tight lid or wrap it tightly with plastic wrap. It can be stored at room temperature for up to 2 days. For longer storage, transfer it to the refrigerator, where it will stay fresh for up to 5 days. If you plan to freeze it, wrap individual slices tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag for up to 2-3 months. Thaw in the refrigerator or at room temperature.
Absolutely! This **lemon blueberry cake** is a fantastic make-ahead option, perfect for entertaining or enjoying throughout the week. You can prepare, bake, and let the cake cool completely before covering it with an air-tight lid. Store it at room temperature a day in advance of serving. While the glaze can be added ahead of time, for the freshest look and slightly firmer glaze, I typically recommend holding off on drizzling the glaze until just a few hours before you plan to serve it. However, it will still be perfectly delicious if glazed the day before.
While this is a specific **lemon blueberry cake** recipe, don’t let that stop your creativity! I haven’t personally tested this exact recipe with other berries, but I can only imagine it would be absolutely delicious with raspberries, sliced strawberries, or blackberries. The key is to ensure the berries are not overly watery. If using very juicy berries like fresh raspberries, you might want to increase the flour coating slightly or reduce the amount of berries to avoid a soggy cake. If you decide to experiment, please let us know your results!
The best trick to prevent blueberries from sinking is to toss them with a tablespoon of all-purpose flour before folding them into the batter. The flour creates a thin coating that helps them suspend evenly throughout the cake as it bakes. This ensures every slice has a lovely distribution of juicy berries.
Sour cream is wonderful for adding moisture and richness, but if you don’t have it on hand, full-fat plain Greek yogurt can be an excellent substitute. It offers a similar tang and richness, contributing to a moist crumb. Make sure it’s plain and unsweetened to avoid altering the cake’s flavor profile.
Serving Suggestions for Your Glazed Lemon Blueberry Cake
This **glazed lemon blueberry cake** is a showstopper all on its own, needing very little accompaniment to impress. Its vibrant flavors and beautiful presentation make it an excellent choice for a variety of occasions. It’s perfect for casual gatherings, potlucks, summer barbecues, or even a delightful addition to your brunch spread. But don’t limit it to warm weather; the bright flavors of lemon and blueberry are a welcome treat year-round!
While the cake shines on its own, here are a few suggestions to elevate your serving experience:
- Simple & Elegant: Serve slices with a fresh sprig of mint or a few extra fresh blueberries for a pop of color and freshness.
- Creamy Indulgence: A dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes for a heavenly combination, especially when the cake is still slightly warm. The cool creaminess beautifully contrasts the moist cake.
- Beverage Pairings: This cake pairs wonderfully with a cup of hot tea or coffee, making it an ideal afternoon treat. For a more festive touch, consider serving it with a sparkling lemonade or a light prosecco.
- Enhanced Lemon Flavor: As mentioned earlier, if you desire an extra zing of lemon, simply substitute the milk in the glaze with fresh lemon juice. This lemon-on-lemon action truly brightens the entire cake.
No matter how you choose to serve it, this **easy glazed lemon blueberry cake** is guaranteed to be a hit. Enjoy every sweet, zesty, and fruity bite!
More Fantastic Cake Mix Recipes to Try
Love the convenience and delicious results of using a cake mix as a shortcut? You’re in luck! Here are more fantastic recipes that leverage the simplicity of a box mix to create impressive and delightful desserts:
- Cannoli Poke Cake
- Easy Banana Cake
- Blueberry Dump Cake
- Blueberry Upside Down Cake
- Brown Sugar Peach Cake
I genuinely love to bake and cook, and my passion is sharing my kitchen experiences and delicious recipes with all of you! Remembering to come back each day to check for new creations can be a challenge, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes, making it easier than ever to discover your next favorite dish!
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 It
Save ItSaved!
Course: Dessert
Cuisine: American
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
-
13×9 baking dish
-
Hand mixer or stand mixer
-
Mixing bowl
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. For freezing, wrap individual slices in plastic wrap and then foil, then store in a freezer-safe bag for up to 2-3 months.
- 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 for the freshest look, but it will be fine either way.
- Preventing Sinking Blueberries – Toss your blueberries with 1 tablespoon of flour before adding them to the batter. This helps them stay suspended during baking.
- Lemon Glaze Variation – For an extra zing, substitute the milk in the glaze with an equal amount of fresh lemon juice.
Nutrition
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
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.