blueberry cake mix recipe

Written ByJenny Smyth Posted on
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The Best blueberry cake mix recipe

I’m so excited to share this blueberry cake mix recipe with you all! It’s one of my go-to recipes for special occasions and everyday treats.

My family and kids just love it, and I’m sure yours will too. I first discovered this recipe on a popular food blog a few years ago, and it quickly became a staple in our household.

The best part? It’s incredibly easy to make and requires minimal prep time – perfect for busy moms like me who want to whip up a delicious dessert without breaking a sweat.

Over the years, I’ve tweaked the recipe to suit my family’s tastes, adding in some fresh blueberries and a hint of lemon zest to give it that extra oomph. Now, I’m happy to share my version with you all so you can enjoy it just as much as we do!

Easy Blueberry Cake Mix Recipe

4.8 from 1946 votes

A moist and delicious blueberry cake made from a simple cake mix. Perfect for breakfast or a sweet snack.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Dry Ingredients

1 box white cake mix
1 1/2 cups fresh blueberries

Wet Ingredients

3 large eggs
1/3 cup vegetable oil
1/2 cup water
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
Set aside.
3In a large mixing bowl, combine the cake mix, eggs, vegetable oil, water, and vanilla extract.
4Use a whisk to mix until the batter is smooth and no lumps remain.
5Gently fold in the blueberries.
6Be careful not to overmix, as this can cause the blueberries to break apart.
7The mixture should be thick and slightly lumpy.
8Pour the batter into the prepared baking pan.
9Use a spatula to spread the batter evenly across the pan.
10The batter should reach the edges and be smooth on top.
11Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The cake should be golden brown and slightly pull away from the sides of the pan.
13Remove the cake from the oven and let it cool in the pan for 10 minutes.
14After cooling, invert the cake onto a wire rack to cool completely.
15The cake should be firm to the touch and easily release from the pan.

🔧Equipment

9×13 inch baking pan
Mixing bowl
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2.5g❤️Cholesterol: 55mg🧂Sodium: 400mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For a burst of flavor, add a lemon glaze or powdered sugar on top of the cake. You can also add a layer of whipped cream and fresh berries for a decadent dessert.

This blueberry cake mix recipe is always a good idea for any occasion – whether it’s a birthday party, family gathering, or just because! The combination of moist cake and juicy blueberries is simply irresistible.

Plus, it’s incredibly easy to customize with your favorite toppings or mix-ins. So go ahead and get creative – your taste buds (and your loved ones) will thank you!

❓ Frequently Asked Questions About Blueberry Cake Mix

1. What is the origin of this blueberry cake mix recipe?

This blueberry cake mix recipe has its roots in traditional American baking, where mixing cake mixes with various add-ins like fruits, nuts, and spices was a common practice. The addition of fresh blueberries gives this recipe a unique twist that sets it apart from other desserts.

2. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries as a substitute for fresh ones. However, keep in mind that frozen berries may release more liquid during baking, which can affect the texture of the final product.

3. How do I store leftover cake?

If you don’t plan on consuming the entire cake within a day or two, store any leftovers in an airtight container at room temperature for up to three days or wrap tightly and freeze for up to two months.

4. Can I make this recipe gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with an equal amount of gluten-free flour blend and ensure that your other ingredients are also gluten-free.

5. What if I don’t have lemon zest on hand?

If you don’t have lemon zest available, omit it altogether or substitute with a pinch of salt to balance out the sweetness.

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