Thursday, July 23, 2015

Recipe - Lemon Blueberry Cake

Lemon Blueberry Cake

This recipe was requested after I brought it to a potluck party. It's modified from a recipe in my mom's cookbook. The glaze is a halved recipe from

Lemon Blueberry Cake


1 box lemon cake mix
4 eggs
1/2 cup water
1 cup sour cream
1/2 cup oil
1 cup blueberries

1/6 cup lemon juice (half of the third cup)
1 tablespoon butter, melted
1 cup confectioners sugar
1/2 tablespoon water

Preheat oven to 350 degrees. Spray bundt pan. In a bowl, mix cake mix, eggs, sour cream, water, and oil. Mix well. Fold in blueberries.  Pour into pan and bake 45-50 minutes. Cool 20-30 minutes and remove from pan.

To prepare glaze, melt butter in a microwave safe medium-sized bowl. Add lemon juice and confectioners sugar. Gently poke cake with a sharp knife, being careful not to make the holes too big. (It is important that the cake is fully cooled to prevent destroying the cake at this point.) Top cake with glaze.


You can even enjoy it unglazed if you like.

1 comment:

  1. I never thought of blueberries in this cake. I'll have to try it. The original recipe was a chocolate cake but I modified it. Love your posts.