This easy blueberry cake is perfect for a weekend brunch, a bake sale, or a quick treat to make for yourself or guests. Since it's made with a yellow cake mix and fresh or frozen blueberries, it could be a treat you could make right out of your pantry and freezer. The resulting cake is moist and delicious.
While the recipe calls for yellow cake mix, feel free to use a lemon cake mix for even more lemon flavor. The blueberries give the cake excellent flavor and they make beautiful polka dots throughout the cake. If you toss the berries in flour before folding them into the batter, they are less likely to sink and all settle at the bottom of the cake. This cake works best in a Bundt cake or tube cake pan.
Fresh blueberries work best, but if that's not an option, frozen blueberries will work. Defrost them first in a bowl or colander and strain all the juices from the defrosted blueberries. If you don't, the juice will stain the batter blue and make it too liquidy. In place of sour cream, feel free to substitute Greek yogurt. It will have the same tangy taste and add more protein to the cake.
Store any leftovers (if there are any!) on a plate covered with plastic wrap or foil for a day or two or in the refrigerator. Bring the leftover cake to room temperature before serving. If it becomes stale, you could even toast a slice, top it with melty butter, and enjoy.
- 3 large eggs
- 1/4 cup granulated sugar
- 1/3 cup canola, corn, or safflower oil
- 1 cup sour cream
- Juice and finely grated zest of 2 lemons (about 1/4 cup juice)
- 1 box (18.25 ounces) yellow cake mix with pudding in the mix
- 2 cups freshly cleaned blueberries
1. Grease and flour a 10 to 12-cup Bundt cake pan or 10-inch tube cake pan. Heat the oven to 325 F for a dark pan or 350 F for a light-colored pan.
2. In a mixing bowl with an electric mixer, beat the eggs with the sugar until the mixture is a light yellow color. Beat in the oil, sour cream, lemon juice, and lemon zest. Continue beating until smooth.
3. With the mixer on low speed, slowly blend in the dry cake mix. Turn the mixer to high and beat until well blended.
4. With a spatula or wooden spoon, carefully fold in the flour-dusted blueberries.
5. Spoon the batter into the prepared baking pan and smooth the top.
6. Bake for 50 to 60 minutes or until a toothpick comes out clean when inserted into the cake.
7. Dust with powdered sugar or serve with a vanilla glaze or lemon sauce.