Blueberry Citrus Cake recipe – super simple cake recipe that is bursting with citrus flavor! The base of the cake starts with a box of lemon cake mix! Lemon cake mix, vanilla pudding, eggs, sour cream, vegetable oil, lemon zest, orange juice, orange zest, and fresh blueberries. Top the cake with a quick lemon glaze. Great for dinner parties, potlucks, and cookouts. This recipe is always a crowd pleaser!
This Blueberry Citrus Cake is one of our favorite summer desserts. It is super simple to make and is bursting with citrus flavor! The base of the cake starts with a box of lemon cake mix! Lemon cake mix, lemon zest, orange juice, orange zest, and fresh blueberries. This cake is great for an easy sweet treat at potlucks and holiday brunches. One bite and you will be blown away!
This cake is very easy to make with only a few simple ingredients. In a large mixing bowl, combine lemon cake mix, vanilla pudding mix, sour cream, vegetable oil, orange juice, and eggs. Mix together with a mixer on medium speed until thoroughly combined. Scrape down the sides of the bowl as needed. Fold in orange zest, lemon zest, and fresh blueberries. Pour batter into a Bundt pan sprayed with cooking spray. Bake in a preheated oven until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack. Drizzle the cake with a quick powdered sugar lemon glaze before serving.
1 tablespoon confectioners’ sugar
¾ cup white sugar
¼ cup melted butter
¼ cup sour cream
⅓ cup milk
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups frozen blueberries
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
Step 2 Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners’ sugar in a small bowl. Set aside.
Step 3 Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
Step 4 Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
Step 5 Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
Step 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
Step 7 Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Per Serving: 184 calories; protein 3.4g; carbohydrates 30.1g; fat 6.1g; cholesterol 43.8mg; sodium 174.7mg.