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Easy Fresh Blueberry Cake


Easy Blueberry Cake

Easy Blueberry Cake

Diana Rattray
This easy blueberry cake is made with a yellow cake mix, but feel free to use a lemon cake for more lemon flavor.

Cook Time: 55 minutes

Total Time: 55 minutes


  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1/3 cup canola, corn, or safflower oil
  • 1 cup sour cream
  • Juice and finely grated zest of 2 lemons (about 1/4 cup juice)
  • 1 box (18.25 ounces) yellow cake mix with pudding in the mix
  • 2 cups fresh cleaned blueberries


Grease and flour a 10 to 12-cup Bundt cake pan or 10-inch tube pan. Heat oven to 325° for a dark pan, 350° for a light-colored pan.

Beat eggs with sugar until light; beat in the oil, sour cream, lemon juice, and lemon zest. Continue beating until smooth. Slowly blend in the cake mix then beat until well blended. Fold in the blueberries. Spoon into the prepared baking pan; smooth the top. Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the cake.

Dust with powdered sugar or serve with a vanilla glaze or lemon sauce.

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