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+ servings

Lemon Blueberry Cake with Lemon Glaze

Course Bread, Cake, Dessert
Cuisine All-American
Keyword blueberries, lemon, lemon cake mix, lemon glaze
Prep Time 15 minutes
Servings 6 Servings
Author Lynn / Turnips 2 Tangerines


  • 8 x 4 inch loaf pan


  • 1 19 oz box Meyer Lemon Cake Mix*
  • 1 egg
  • 1 cup water
  • 1/2 cup melted butter, (1-stick)
  • 1 cup fresh blueberries
  • 8 x 4 loaf pan, greased
  • 1 pouch Lemon Glaze Mix
  • 1 to 2 tablespoons hot water
  • 2 tablespoons melted butter


  • Preheat oven to 350°F. Set glaze mix pouch aside. Combine cake mix, egg, water and butter and mix until batter is smooth. Stir in fresh blueberries. Spoon batter into prepared pan and spread evenly. Bake on center rack of oven for 55 to 60 minutes or until a toothpick inserted into center comes out clean. Remove from oven and cool in pan about 45 minutes. Remove cake from pan, place on wire rack set over sheets of wax paper.
  • Make Glaze: Combine glaze mix, hot water and butter in a bowl. Whisk until smooth; drizzle over cooled cake.