Quick & Easy Lemon Blueberry Cake (Cake Mix Hack)
Craving a delicious lemon blueberry cake but short on time? This recipe utilizes a cake mix hack to deliver a moist, zesty, and berry-licious dessert in a fraction of the time it would take to bake from scratch. Perfect for unexpected guests or a spontaneous sweet treat, this recipe is a winner for its simplicity and delightful flavor combination.
Why Use a Cake Mix Hack?
Let's be honest, sometimes life gets busy. A cake mix hack allows you to enjoy the deliciousness of homemade baked goods without the lengthy process of making everything from scratch. This recipe leverages a boxed cake mix as a base, enhancing it with fresh lemon zest, lemon juice, and juicy blueberries for a truly elevated experience. It's the perfect balance of convenience and deliciousness.
Ingredients You'll Need:
- 1 box (15.25 ounces) yellow cake mix
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Powdered sugar (for dusting, optional)
Instructions: A Step-by-Step Guide
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This simple step ensures your cake releases easily and prevents sticking.
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Combine Wet Ingredients: In a large bowl, whisk together the buttermilk (or milk mixture), oil, eggs, lemon zest, and lemon juice. Make sure the lemon zest is finely grated for maximum flavor.
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Add Dry Ingredients: Gradually add the cake mix to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to a tough cake, so be gentle!
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Fold in Blueberries: Gently fold in the blueberries. Don't worry if a few break—it adds to the rustic charm.
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Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Serve: Let the cake cool completely in the pan before dusting with powdered sugar (optional) and slicing.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries?
Yes, you can absolutely use frozen blueberries. There's no need to thaw them before adding them to the batter. Just add them directly from the freezer.
What kind of cake mix should I use?
A yellow cake mix works best for this recipe, as it complements the lemon and blueberry flavors perfectly. However, you could experiment with other light-colored cake mixes, such as white cake.
Can I add other berries?
Absolutely! Feel free to experiment with other berries such as raspberries or strawberries. The amount you add might need adjusting depending on the size of the berries.
How can I make this cake even more lemony?
For an extra lemony kick, add an additional tablespoon of lemon zest and a tablespoon of lemon juice. You could also consider adding a lemon glaze after the cake has cooled.
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Tips for Success
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Use fresh lemons: Freshly squeezed lemon juice and zest provide the best flavor.
- Let the cake cool completely: This prevents the cake from crumbling when you slice it.
This quick and easy lemon blueberry cake is a perfect dessert for any occasion. The cake mix hack makes it incredibly convenient, while the fresh lemon and blueberries add a burst of delicious flavor. Enjoy!
