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Lemon Blueberry Cake
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Description
Simple lemon blueberry cake with lots of flavor, color and taste. And you can keep most of the items on hand, in order to whip it up as a last minute dessert.
Ingredients
- 1 box Yellow Cake Mix
- 3 whole Eggs
- 1 cup Whole Milk
- 1 stick Butter, Melted
- 2 teaspoons Lemon Extract
- ¾ cups Blueberries
- Glaze Ingredients
- 2 cups Powdered Sugar
- 3 Tablespoons Butter, Melted
- ⅛ cups Whole Milk
- 1 teaspoon Lemon Extract
Preparation
Preheat oven to 350 degrees.
Spray Bundt pan with flour cooking spray.
Mix cake mix, 3 eggs, 1 cup milk, 1 stick melted butter, and 2 tsp. lemon extract on low until dry ingredients are incorporated. Then increase the speed to medium and mix for a minute or two more. The batter will get thick and lighter in color.
Pour 1/2 of batter in prepared pan. Sprinkle with 1/3 of blueberries. Then add 1/4 of remaining batter to pan, covering blueberries. Sprinkle another 1/3 of berries over batter. Cover with the last of the batter and spread out to cover all of the blueberries. Note: you will still have 1/3 of berries left for the top of the cake.
Bake for 45-50 minutes. Cool cake and remove from pan.
Glaze: Mix together 2 cups powdered sugar, 3 Tbl melted butter, and 1 tsp. lemon extract. Add milk as needed to get correct glaze consistency.
Pour glaze over cake. Drop remaining blueberries on top of cake.
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10 Comments
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Lthrbth on 10.4.2009
so MOIST! simply irresistible.
Cindy on 8.7.2009
I wanted a different type of cake to use for a Birthday Celebration for my 81 year old mother and found this recipe. Everyone absolutely love it. I also used some lemon juice in the glaze which added a little more tangy taste. Next time I’ll try coating the blueberries with a little flour because all of mine settled to the bottom or actually the top of the cake. Thanks for sharing.
Duchess of Fork on 8.3.2009
What a gorgeous cake! I can’t wait to try it out.
Sparky on 7.22.2009
This was SOOOO good! Not overly sweet, so the sweet-tart glaze was a great balance. I started thinning the glaze with milk but remembered I had a lemon in the fridge, so I switched to fresh lemon juice to finish out the thinning. WOW! It gave it an extra pop of flavor. This will become a standard recipe in my kitchen!
ehepler81 on 7.21.2009
I just have to add a second statement here that I accidentally clicked 4 mitts instead of 5…just want to give credit where credit is due…this is one tasty cake!