Fresh Blueberry Cake With Cake Mix

Easy Fresh Blueberry Cake With a Cake Mix

The Spruce / Cara Cormack

Prep: 10 mins
Cook: 55 mins
Total: 65 mins
Servings: 12 servings
Yield: 1 cake
Nutritional Guidelines (per serving)
343 Calories
14g Fat
54g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 343
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 60mg 20%
Sodium 344mg 15%
Total Carbohydrate 54g 20%
Dietary Fiber 3g 12%
Total Sugars 30g
Protein 5g
Vitamin C 44mg 221%
Calcium 139mg 11%
Iron 2mg 9%
Potassium 219mg 5%
*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.)

With just a few extra ingredients, you can turn an ordinary cake mix into a memorable dessert. In this recipe, a yellow cake mix is combined with sour cream, lemon juice, and blueberries to make a picture-perfect Bundt cake that is moist and delicious. The blueberries give the cake excellent flavor and leave beautiful purple polka dots throughout the cake. 

The cake has plenty of flavor on its own, but feel free to use a lemon cake mix for more lemon flavor. You can also add a sweet lemon glaze and decorate with additional fresh blueberries if desired.


  • Butter and flour, for the pan

  • 3 large eggs

  • 1/4 cup granulated sugar

  • 1 cup sour cream

  • 1/3 cup canola, corn, safflower, or vegetable oil

  • Zest and juice of 2 medium lemons

  • 1 box yellow cake mix

  • 2 cups blueberries

  • Confectioners' sugar, vanilla glaze, lemon sauce, whipped cream, or crème fraîche, optional garnish

Steps to Make It

  1. Gather the ingredients.

    Easy Fresh Blueberry Cake With a Cake Mix ingredients

    The Spruce / Cara Cormack

  2. Grease and flour a 10 to 12-cup Bundt cake pan or 10-inch tube cake pan. Preheat the oven to 325 F for a dark pan or 350 F for a light-colored pan.

    Greased and floured Bundt cake pan

    The Spruce / Cara Cormack

  3. Add the eggs and sugar to a mixing bowl. Beat with an electric mixer until light.

    beat eggs and sugar together in a bowl with a hand mixer

    The Spruce / Cara Cormack

  4. Beat in the sour cream, oil, lemon juice, and lemon zest. Continue beating until smooth.

    Beat the sour cream, oil, lemon juice, and lemon zest into the egg and sugar mixture

    The Spruce / Cara Cormack

  5. With the mixer on low speed, slowly blend in the cake mix. Turn the mixer to high and beat until well blended.

    blend the cake mix with the mixture in the bowl

    The Spruce / Cara Cormack

  6. Fold in the blueberries with a spatula or wooden spoon.

    blueberries added to the cake batter

    The Spruce / Cara Cormack

  7. Spoon the batter into the prepared baking pan and smooth the top.

    blueberry cake batter in a bundt cake pan

    The Spruce / Cara Cormack

  8. Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the middle of the cake.

    Blueberry Cake in a bundt cake pan, checked for doneness with a toothpick

    The Spruce / Cara Cormack

  9. If desired, dust with powdered sugar and serve with freshly whipped cream, crème fraîche, or a lemon or vanilla glaze.

    Easy Fresh Blueberry Cake With a Cake Mix on a plate

    The Spruce / Cara Cormack


  • If you toss the berries in a small amount of flour before folding them into the batter, they are less likely to sink.
  • If you're using frozen berries, do not defrost them. Toss with a small amount of flour before folding them into the batter.
  • The key to success when using a Bundt pan is to thoroughly grease every crevice of the pan, making sure not to leave pools or chunks of butter behind. Completely cover with flour and tap out all of the excess before adding the batter.

How to Store

Because the cake has fruit in it, it's best to store it in the refrigerator if not eating right away. Cover the cake with plastic wrap before refrigerating. For long-term storage, wrap the cake well and place it in the freezer.

Recipe Variations

  • Swap the yellow cake mix for vanilla, French vanilla, or lemon cake mix. Just make sure to use the "pudding in the mix" variety.
  • Fresh, firm raspberries or blackberries can be used in place of the blueberries. Fold them into the batter carefully to keep them from breaking apart too much.