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Lemon Blueberry Cake

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One of my very favorite combinations is lemon and blueberry.  This lemon blueberry cake is is as delicious as a country summer day.  Whip up a batch of lemonade to go with this sweet treat and enjoy the beauty of the day.  If you happen to have a porch to sit on, then that is exactly the place you want to enjoy a slice.   

I made this cake from another wonderful recipe uncovered in Quick & Easy Dump Cakes.  While it is not a traditional dump cake it embodies the ease that all dump cakes represent.  This recipe is definitely an easy recipe and that is just the way I like them.  With lives as busy as they are why spend unnecessary time in the kitchen when you can quickly whip up delicious treats like this for your family.

Lemon Blueberry Cake

Lemon Blueberry Cake


  • 1 Package, 18 ounces Lemon Cake Mix
  • 5 Eggs
  • 1 Cup Plain Yogurt
  • 1/3 Cup Vegetable or Canola Oil
  • 1 TBSP Grated Lemon Peel
  • 8 Ounces Frozen Blueberries, thawed and patted dry

For Lemon Glaze

  • 1 Cup Powdered Sugar
  • 2 TBSP Melted Butter
  • 2 TBSP Lemon Juice
  • 1 TSP Vanilla


  1. Preheat oven to 325 degrees. Spray pan of your choice with nonstick cooking spray. Combine the cake mix, eggs, yogurt, oil and lemon peel in a large bowl. Beat with a blender a few minutes until well blended. Spoon half of the batter into your prepared pan. Sprinkle berries on top and then cover blueberries with remaining batter. Bake 50 - 55 minutes or until toothpick inserted comes out clean. Cool for 15 minutes. Gently remove from pan.
  2. Prepare Lemon Glaze by combining powdered sugar, melted butter, lemon juice, & vanilla and whisking until smooth. Spoon over still warm cake. If glaze is more thick then thin, warm up in the microwave for a few seconds for easy pouring over your cake.

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