Prep: 10 mins
Cook: 55 mins
Total: 65 mins
Servings: 12 servings
Yield: 1 cake
With just a few extra ingredients, you can turn an ordinary cake mix into a memorable dessert. In this recipe, a yellow cake mix is combined with sour cream, lemon juice, and blueberries to make a picture-perfect Bundt cake that is moist and delicious. The blueberries give the cake excellent flavor and leave beautiful purple polka dots throughout the cake.
The cake has plenty of flavor on its own, but feel free to use a lemon cake mix for more lemon flavor. You can also add a sweet lemon glaze and decorate with additional fresh blueberries if desired.
Ingredients
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Unsalted butter, for coating pan
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All-purpose flour, for coating pan
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3 large eggs
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1/4 cup granulated sugar
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1 cup sour cream
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1/3 cup canola oil, or corn, safflower, or vegetable oil
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2 lemons, zested and juiced, zest finely grated, about 1/4 cup juice
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1 (18 1/4-ounce) box yellow cake mix
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2 cups fresh blueberries
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Confectioners' sugar, for garnish, optional
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Vanilla glaze, for garnish, optional
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Lemon sauce, for garnish, optional
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Whipped cream, or crème fraîche, for garnish, optional
Steps to Make It
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Gather the ingredients.
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Grease and flour a 10- to 12-cup Bundt cake pan or 10-inch tube cake pan. Preheat the oven to 325 F for a dark pan or 350 F for a light-colored pan.
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Add the eggs and sugar to a mixing bowl. Beat with an electric mixer until light.
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Beat in the sour cream, oil, lemon juice, and lemon zest. Continue beating until smooth.
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With the mixer on low speed, slowly blend in the cake mix. Turn the mixer to high and beat until well blended.
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Fold in the blueberries with a spatula or wooden spoon.
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Spoon the batter into the prepared baking pan and smooth the top.
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Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the middle of the cake.
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If desired, dust with confectioners’ sugar and serve with vanilla glaze, lemon sauce, freshly whipped cream, or crème fraîche.
Tips
- If you toss the berries in a small amount of flour before folding them into the batter, they are less likely to sink.
- If you’re using frozen berries, do not defrost them. Toss with a small amount of flour before folding them into the batter.
- The key to success when using a Bundt pan is to thoroughly grease every crevice of the pan, making sure not to leave pools or chunks of butter behind. Completely cover with flour and tap out excess before adding the batter.
- If you don’t have a Bundt pan, feel free to make this cake in another size pan. Follow our tips for baking times for different-size cake pans.
How to Store
- Because the cake has fruit in it, it's best to store it in the refrigerator if not eating right away. Cover the cake with plastic wrap before refrigerating.
- For long-term storage, wrap the cake well and place it in the freezer. You can also slice it and wrap it in individual slices for up to one month.
Recipe Variations
- Swap the yellow cake mix for vanilla, French vanilla, or lemon cake mix. Just make sure to use the "pudding in the mix" variety.
- Fresh, firm raspberries or blackberries can be used in place of the blueberries. Fold them into the batter carefully to keep them from breaking apart too much.
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 340 |
| % Daily Value* | |
| Total Fat 13g | 17% |
| Saturated Fat 4g | 19% |
| Cholesterol 59mg | 20% |
| Sodium 343mg | 15% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 3g | 12% |
| Total Sugars 30g | |
| Protein 5g | |
| Vitamin C 44mg | 221% |
| Calcium 139mg | 11% |
| Iron 2mg | 9% |
| Potassium 220mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
