Easy Blueberry Cake

Easy Blueberry Cake With Lemon Sauce
Easy Blueberry Cake With Lemon Sauce. Diana Rattray
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: 16 Servings
Ratings (13)

A cake mix makes this moist and delectable blueberry cake a cinch to prepare and bake. Bake this cake in a tube cake pan or use a Bundt pan.

The cake is made super moist with cream cheese and drained canned blueberries. I drizzled some simple lemon sauce over the cake (pictured), but it would be fabulous with a vanilla glaze or thin icing or a dusting of powdered sugar.

What You'll Need

  • 1 yellow cake mix
  • 1 package cream cheese, 8 ounces, room temperature
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 can blueberries, drained (15 oz)
  • 2 teaspoons vanilla

How to Make It

  1. Generously grease and flour a Bundt cake pan or tube pan. Heat the oven to 350 F.
  2. In a mixing bowl with an electric mixer combine the cake mix, cream cheese, oil, and eggs; mix on low speed until blended. Add the vanilla and beat on high speed for 1 minute. Fold in the drained blueberries; stir until well combined.
  3. Spread the batter evenly in the prepared baking pan.
  4. Bake the blueberry cake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.

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    Nutritional Guidelines (per serving)
    Calories 178
    Total Fat 14 g
    Saturated Fat 4 g
    Unsaturated Fat 7 g
    Cholesterol 53 mg
    Sodium 100 mg
    Carbohydrates 11 g
    Dietary Fiber 2 g
    Protein 5 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)