Name: Blueberry Citrus Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 box lemon cake mix; 1 box instant vanilla pudding mix; 1 cup sour cream; ½ cup orange juice; ¾ cup vegetable oil; 4 large eggs; 1 unit lemon, zested; 1 unit orange, zested; 1½ cups blueberries; 1½ cups powdered sugar; 1 tbsp lemon juice; 1 to 2 tbsp milk

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There’s something incredibly special about a freshly baked Blueberry Citrus Cake. The first time I made this cake, it was for a friend’s birthday, and the aroma that filled my kitchen was simply irresistible. As the cake baked, the sweetness of blueberries combined with the zesty notes of lemon and orange created a symphony of scents that danced in the air. I could hardly wait for it to cool before diving in! This cake has become a favorite in my home, perfect for spring gatherings or simply to enjoy with a cup of tea on a lazy afternoon. The best part? It’s easy to make, and the vibrant flavors always impress guests.

Recipe Snapshot

Total Time:
55 mins

Prep Time:
10 mins

Cook Time:
45 mins

Difficulty:
Medium

Calories:
290 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
12 g

Tools Used:
Mixing Bowls, Hand Mixer, Kitchen-Aid Mixer, Bundt Cake Pan

The Charm of This Blueberry Citrus Cake

Irresistible Flavor Combination

The combination of blueberries and citrus is a match made in heaven! The sweet and slightly tart berries complement the brightness of lemon and orange, making every bite a burst of flavor. It’s a cake that not only tastes amazing but looks gorgeous too, with the vibrant colors peeking through the glaze.

Easy to Make

Even if you’re not an expert baker, you can whip up this Blueberry Citrus Cake with ease. The recipe uses a boxed lemon cake mix and instant pudding, which simplifies the process. It’s perfect for those who want a homemade dessert without spending hours in the kitchen.

Perfect for Any Occasion

This cake is incredibly versatile! Whether it’s a birthday party, a picnic, or a simple family gathering, the Blueberry Citrus Cake fits right in. It’s a crowd-pleaser that can be enjoyed at any time of the year, but particularly shines during spring and summer.

Delicious Glaze

The glaze made from powdered sugar, lemon juice, and a splash of milk adds an extra layer of sweetness and moisture to the cake. Drizzling it over the cooled cake not only enhances the flavor but also makes it look even more appealing!

Make-Ahead Friendly

This cake is great for making ahead of time. It holds up beautifully in the fridge and can be served fresh for days. Plus, you can freeze it for later, making it a convenient option for busy days when you want a sweet treat.

Ingredient List for Blueberry Citrus Cake

This Blueberry Citrus Cake is a delightful treat made with simple, yet flavorful ingredients. The star players here are the blueberries, lemon, and orange, which come together to create a refreshing and moist cake. The use of a boxed cake mix and instant pudding makes it accessible for everyone, even those new to baking. Let’s take a look at what you’ll need:

1 box lemon cake mix: This serves as the base for our cake, providing a delightful lemon flavor that pairs perfectly with the fruit.
1 (3.4-oz) box instant vanilla pudding mix: Adds moisture and a rich texture to the cake.
1 cup sour cream: Contributes to the cake’s tenderness and richness.
½ cup orange juice: Enhances the citrus flavor and adds moisture.
¾ cup vegetable oil: Keeps the cake moist and delicious.
4 large eggs: Provide structure and help the cake rise.
1 lemon, zested: Adds a burst of fresh lemon flavor.
1 orange, zested: Compliments the lemon zest with a sweet citrus note.
1½ cups blueberries: The star ingredient that adds sweetness and color.
1½ cups powdered sugar: For the sweet glaze that tops the cake.
1 tbsp lemon juice: Brightens the glaze with a tangy flavor.
1 to 2 tbsp milk: Used to adjust the glaze consistency.

Preparation Steps for Blueberry Citrus Cake

Making the Blueberry Citrus Cake is a fun and rewarding process! Follow these simple steps to create a cake that’s bursting with flavor. You’ll be amazed at how quickly this comes together.

Preheat your oven to 350ºF (175ºC). Greasing and flouring a Bundt pan ensures that your cake releases easily once baked. Don’t skip this step!
In a large mixing bowl, combine the lemon cake mix, vanilla pudding mix, sour cream, vegetable oil, orange juice, and eggs. Use a hand mixer or stand mixer on medium speed to mix until everything is thoroughly combined and smooth. You want a thick batter that’s well incorporated.
Next, gently fold in the lemon zest, orange zest, and blueberries. Be careful not to overmix; you want to keep the blueberries whole for bursts of flavor in every bite.
Pour the batter into the prepared Bundt pan, spreading it evenly. It’s important to leave some space for the cake to rise, so don’t fill the pan to the brim.
Bake in the preheated oven for 45 to 55 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready!
Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes. This allows it to set and makes it easier to remove.
Gently run a knife around the edges of the cake and invert it onto a wire rack to cool completely. This is when you can admire your beautiful cake!
While the cake cools, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth. Adjust the milk as necessary to achieve your desired glaze consistency.
Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides. It’s okay to be generous with the glaze!
Slice the cake and serve. Enjoy a slice of this delightful Blueberry Citrus Cake with friends and family!

Things Worth Knowing

Ingredient Substitution: You can substitute plain Greek yogurt for sour cream if you prefer a healthier alternative.
Storage Tips: Store the cake covered at room temperature for up to two days or in the refrigerator for up to a week.
Freezing: This cake freezes well! Wrap it in plastic wrap once completely cool, and it can be stored in the freezer.
Serving Suggestions: Pair with fresh whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Recipe Notes about Blueberry Citrus Cake

These tips will help ensure your Blueberry Citrus Cake turns out perfectly!

Do not prepare the cake mix: Use the dry lemon cake mix as is, without following package instructions.
Cover while baking: If the top starts to brown too quickly, gently cover it with aluminum foil.
Mixing options: You can use a handheld mixer or a stand mixer with a paddle attachment to mix the batter.
Cake pans: You can bake this cake in various pans like round or rectangular ones instead of just a Bundt pan.
Leftover storage: The cake can be stored at room temperature for two days or in the refrigerator for up to a week.
Freezing instructions: You can freeze the cake whole or slice it for individual servings. Just make sure it’s wrapped well.

Great Combinations for Blueberry Citrus Cake

When it comes to serving your Blueberry Citrus Cake, there are endless possibilities. Here are some great combinations:

Pair it with Vanilla Ice Cream: The creaminess of vanilla ice cream complements the cake’s zesty flavors exceptionally well.
Fresh Berries on Top: Serve slices with a handful of fresh blueberries or strawberries for added freshness.
Whipped Cream: A dollop of whipped cream elevates the cake to another level of indulgence.
Perfect for Events: This cake is a showstopper at birthday parties, brunches, or family gatherings, making it a versatile treat.
Seasonal Celebrations: Enjoy it during spring celebrations or as a light dessert for summer picnics.
Storage Tips: Store any leftover cake in an airtight container to maintain its freshness.

FAQ

Absolutely! Frozen blueberries work just as well as fresh. Just make sure to add them while they’re still frozen to prevent them from turning mushy in the batter. You might want to slightly adjust the baking time as well, since the extra moisture from frozen blueberries can make the cake a bit denser.

The best way to check if your Blueberry Citrus Cake is done is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is ready. If the toothpick has wet batter on it, give it a little more time in the oven. Keep an eye on it as baking times can vary.

Yes, you can make the Blueberry Citrus Cake a day ahead of your event. Just store it in an airtight container at room temperature. If you’d like to keep it longer, you can also freeze the cake. Just make sure to wrap it well to prevent freezer burn.

To store leftovers of your Blueberry Citrus Cake, keep it in an airtight container, either at room temperature for up to two days or in the refrigerator for about a week. If you want to keep it longer, consider freezing it. Just ensure it’s well wrapped so it stays fresh.

Conclusion

The Blueberry Citrus Cake is truly a delightful dessert that combines refreshing flavors in every bite. Its simplicity and versatility make it a must-try for any occasion. I encourage you to whip up this cake and share it with your loved ones—you won’t be disappointed!

Blueberry Citrus Cake

This Blueberry Citrus Cake is the ultimate dessert for any occasion! Bursting with fresh blueberries and zesty citrus flavors, it’s an easy yet impressive cake that everyone will love. Perfect for spring and summer, this sweet treat will quickly become a favorite!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Desserts

Cuisine American

Servings 12 servings

Calories 290 kcal

Equipment

Mixing Bowls
Hand Mixer
Kitchen-Aid Mixer
Bundt Cake Pan

Ingredients

1 box lemon cake mix
1 box instant vanilla pudding mix
1 cup sour cream
½ cup orange juice
¾ cup vegetable oil
4 large eggs
1 unit lemon, zested
1 unit orange, zested
1½ cups blueberries
1½ cups powdered sugar
1 tbsp lemon juice
1 to 2 tbsp milk

Instructions

Preheat your oven to 350ºF (175ºC). Greasing and flouring a Bundt pan ensures that your cake releases easily once baked. Don't skip this step!
In a large mixing bowl, combine the lemon cake mix, vanilla pudding mix, sour cream, vegetable oil, orange juice, and eggs. Use a hand mixer or stand mixer on medium speed to mix until everything is thoroughly combined and smooth. You want a thick batter that’s well incorporated.
Next, gently fold in the lemon zest, orange zest, and blueberries. Be careful not to overmix; you want to keep the blueberries whole for bursts of flavor in every bite.
Pour the batter into the prepared Bundt pan, spreading it evenly. It’s important to leave some space for the cake to rise, so don’t fill the pan to the brim.
Bake in the preheated oven for 45 to 55 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready!
Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes. This allows it to set and makes it easier to remove.
Gently run a knife around the edges of the cake and invert it onto a wire rack to cool completely. This is when you can admire your beautiful cake!
While the cake cools, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth. Adjust the milk as necessary to achieve your desired glaze consistency.
Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides. It’s okay to be generous with the glaze!
Slice the cake and serve. Enjoy a slice of this delightful Blueberry Citrus Cake with friends and family!

Notes

Do not prepare the cake mix: Use the dry lemon cake mix as is, without following package instructions.
Cover while baking: If the top starts to brown too quickly, gently cover it with aluminum foil.
Mixing options: You can use a handheld mixer or a stand mixer with a paddle attachment to mix the batter.
Cake pans: You can bake this cake in various pans like round or rectangular ones instead of just a Bundt pan.
Leftover storage: The cake can be stored at room temperature for two days or in the refrigerator for up to a week.
Freezing instructions: You can freeze the cake whole or slice it for individual servings. Just make sure it’s wrapped well.