Easy Blueberry Cake

Blueberry cake with lemon sauce
Diana Rattray
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 16 servings
Nutrition Facts (per serving)
178 Calories
14g Fat
11g Carbs
5g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 178
% Daily Value*
Total Fat 14g 17%
Saturated Fat 4g 19%
Cholesterol 53mg 18%
Sodium 100mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Protein 5g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. We 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.


  • 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

Steps 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.