Blueberry Citrus Cake recipe – super simple cake recipe that is bursting with citrus flavor! The base of the cake starts with a box of lemon cake mix! Lemon cake mix, vanilla pudding, eggs, sour cream, vegetable oil, lemon zest, orange juice, orange zest, and fresh blueberries. Top the cake with a quick lemon glaze. Great for dinner parties, potlucks, and cookouts. This recipe is always a crowd pleaser!
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeLemon Blueberry Pound Cake
This Blueberry Citrus Cake is one of our favorite summer desserts. It is super simple to make and is bursting with citrus flavor! The base of the cake starts with a box of lemon cake mix! Lemon cake mix, lemon zest, orange juice, orange zest, and fresh blueberries. This cake is great for an easy sweet treat at potlucks and holiday brunches. One bite and you will be blown away!
How to Make Blueberry Citrus Cake
This cake is very easy to make with only a few simple ingredients. In a large mixing bowl, combine lemon cake mix, vanilla pudding mix, sour cream, vegetable oil, orange juice, and eggs. Mix together with a mixer on medium speed until thoroughly combined. Scrape down the sides of the bowl as needed. Fold in orange zest, lemon zest, and fresh blueberries. Pour batter into a Bundt pan sprayed with cooking spray. Bake in a preheated oven until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack. Drizzle the cake with a quick powdered sugar lemon glaze before serving.
Tips & Frequently Asked Questions
- Do not make the cake mix according to the package directions. You are using the dry mix.
- Do not make the pudding. You are only going to use the dry mix.
- If the cake starts to get too brown, cover the pan with aluminum foil.
- Can substitute plain greek yogurt for sour cream.
- You can mix the cake in a large bowl with a handheld mixer or use a stand mixer fitted with the paddle attachment.
- You can bake the cake in any cake pan that you prefer.
- Round cake pans, cupcake pans, loaf pan, or a 9×13-inch pan.
- Store the cake covered at room temperature or in the refrigerator.
- The cake will keep up to 2 days at room temperature and for up to a week in the refrigerator.
- Can Blueberry Citrus Cake be frozen? Yes! Cool the cake completely. Wrap in plastic wrap and place in the freezer.
- You can freeze the whole cake on slice the cake into individual slices.
What to Serve with Lemon Cake
This cake has become a staple in our house. It is incredibly delicious. Light and fantastic lemon flavor. Perfect with just a dollop of whipped cream and some berries. It is also great with a big ol’ scoop of vanilla ice cream on top! Give this a try the next time you need an easy dessert for a potluck or cookout. It is always a crowd-pleaser!
Looking for more easy cake recipes? Here are a few of our favorite recipes from the blog:
Lemon Buttermilk Cake with Cream Cheese Frosting
Lemon Buttermilk Cake with Cream Cheese Frosting – Super light and super delicious! Starts with a box of cake mix.…
Lemon Sour Cream Pound Cake
Lemon Sour Cream Pound Cake – the most AMAZING pound cake I’ve ever eaten! So easy and delicious! Top the…
Arnold Palmer Cupcakes (Sweet Tea and Lemonade)
Arnold Palmer Cupcakes Recipe – Sweet Tea and Lemonade cupcakes. SO good!! Lemon cake mix, eggs, oil, tea, powdered sugar,…
Lemon Blueberry Dump Cake
Lemon Blueberry Dump Cake – so easy and SOOOO delicious! Blueberries, sugar, lemon zest, lemon cake mix and butter. Just…
Blueberry Citrus Cake
Ingredients:
Cake
- 1 box lemon cake mix
- 1 (3.4-oz) box instant vanilla pudding mix
- 1 cup sour cream
- ½ cup orange juice
- ¾ cup vegetable oil
- 4 large eggs
- 1 lemon zested
- 1 orange zested
- 1½ cups blueberries
Glaze
- 1½ cups powdered sugar
- 1 Tbsp lemon juice
- 1 to 2 Tbsp milk
Instructions:
- Preheat oven to 350ºF. Grease and flour a Bundt Pan and set aside.
- In a large mixing bowl, combine lemon cake mix, vanilla pudding mix, sour cream, vegetable oil, orange juice, and eggs.
- Mix together with a mixer on medium speed until thoroughly combined.
- Fold in orange zest, lemon zest, and fresh blueberries. Pour batter into prepared cake pan.
- Bake for 45 to 55 minutes, until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack.
- Whisk together powdered sugar, lemon juice, and milk. Pour glaze over cooled cake and serve.
Notes:
- Do not make the cake mix according to the package directions. You are using the dry mix.
- Do not make the pudding. You are only going to use the dry mix.
- If the cake starts to get too brown, cover the pan with aluminum foil.
- Can substitute plain greek yogurt for sour cream.
- You can mix the cake in a large bowl with a handheld mixer or use a stand mixer fitted with the paddle attachment.
- You can bake the cake in any cake pan that you prefer.
- Round cake pans, cupcake pans, loaf pan, or a 9×13-inch pan.
- Store the cake covered at room temperature or in the refrigerator.
- The cake will keep up to 2 days at room temperature and for up to a week in the refrigerator.
- Can Blueberry Citrus Cake be frozen? Yes! Cool the cake completely. Wrap in plastic wrap and place in the freezer.
- You can freeze the whole cake on slice the cake into individual slices.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
