Lemon Blueberry Coffee Cake

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1 plain white cake mix

1 3.4 oz pkg. lemon, instant pudding mix

1 cup water or whole milk

4 eggs

½ cup vegetable oil

1 cup fresh blueberries

1+ cup powdered sugar (glaze)

6-7 tbl fresh lemon juice (glaze)

½ cap lemon extract (glaze)


1. Preheat oven to 350°.

2. Generously spray two 9 x 5" loaf pans or one cast iron Bundt pan with non-stick cooking spray.

3. In a bowl, mix together dry cake mix, dry instant pudding mix, water/milk, eggs, and oil until completely blended, if using a mixer, beat on high speed for about 90 seconds. Fold in blueberries, don’t over mix or else it will turn your batter gray.

4. Make sure you remove any small stems from blueberries. Pour batter into prepared loaf pan/s or Bundt and bake for 40-50 minutes or until a toothpick in the middle of a loaf comes out clean.

5. Let cake slightly cool in pan/s before removing. Makes 2 loaves or one Bundt.

6. Glaze. Mix with wire whisk to desired thickness.

Bon Appetit!

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