Description
This Blueberry Citrus Cake is a moist and flavorful dessert that combines tangy lemon and orange zest with fresh blueberries. Made using a lemon cake mix and instant vanilla pudding for extra richness, it is finished with a sweet and tangy lemon glaze. Perfect for gatherings or a delightful treat any time of the year.
Ingredients
Scale
Cake Ingredients
- 1 box lemon cake mix
- 1 (3.4-oz) box instant vanilla pudding mix
- 1 cup sour cream
- ½ cup orange juice
- ¾ cup vegetable oil
- 4 large eggs
- 1 lemon (zested)
- 1 orange (zested)
- 1½ cups blueberries
Glaze Ingredients
- 1½ cups powdered sugar
- 1 Tbsp lemon juice
- 1 to 2 Tbsp milk
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350ºF (175ºC). Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick and set it aside.
- Combine Dry and Wet Ingredients. In a large mixing bowl, add lemon cake mix, instant vanilla pudding mix, sour cream, vegetable oil, orange juice, and the eggs. This mixture forms the flavorful cake batter base.
- Mix Batter. Using an electric mixer on medium speed, mix all ingredients until just thoroughly combined and smooth, ensuring no lumps remain.
- Fold in Zests and Blueberries. Gently fold in the grated zest of one lemon, zest of one orange, and fresh blueberries to distribute them evenly without breaking the berries.
- Pour and Bake. Pour the batter into the prepared Bundt pan, spreading evenly. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake. Once baked, remove the cake from the oven and allow it to cool completely on a wire rack before glazing.
- Prepare the Glaze. In a small bowl, whisk together powdered sugar, lemon juice, and 1 to 2 tablespoons of milk until smooth and pourable.
- Glaze and Serve. Drizzle the lemon glaze over the cooled cake. Slice and serve this delicious blueberry citrus cake to enjoy its refreshing flavors.
Notes
- Make sure to gently fold in blueberries to avoid breaking them and coloring the batter too much.
- The glaze consistency can be adjusted by adding more milk for thinner glaze or more powdered sugar for thicker glaze.
- Using fresh citrus zest enhances the flavor significantly; avoid using dried zest.
- Allow the cake to cool completely to prevent the glaze from melting and sliding off.
- You can substitute vegetable oil with canola oil or light olive oil if preferred.
