Lemon Glazed Wild Blueberry Cake

Lynda Hayes


My husband and I are visiting Washington state for the summer. At one of the local markets, I found the biggest fresh picked wild blueberries from the pacific northwest that I have ever seen in my life. I bought them without a second thought and got home and made up this recipe. I gave a piece to the subcontractors working on our home, my son-in-law next door, and my husband, the next thing you know, this cake was gone! Everyone wanted more and there was none to hand out.
It's a very moist cake and with the lemon glaze,delicious!


★★★★★ 1 vote

10 Min
35 Min


  • 1 pkg
    yellow cake mix
  • 1 pkg
    instant lemon pudding mix
  • 3 medium
  • 1-1/4 c
  • 1/3 c
  • 1 pt
    wild blueberries, fresh (seasonal)
  • 2 Tbsp
  • 2 Tbsp
    lemon juice, fresh squeezed
  • 5-6 Tbsp
    confectioners' sugar
  • ·

How to Make Lemon Glazed Wild Blueberry Cake


  1. Empty cake mix into mixer and whisk to break up clumps and airate flour.Next,add oil, water and eggs, one at a time, mix well.
  2. Rinse berries and pat dry with a paper towel. In a bowl add the flour. Pour blueberries into the flour and coat them.
    (This will help prevent the blueberries from sinking to the bottom of your cake)
  3. Add instant pudding to cake batter and mix well. Turn off mixer.Add blueberries in all at once and very gently combine with a large spatula.
  4. Pour into a Bundt Pan and cook at 350 degrees for 30-35 minutes and remove.
  5. While cake is warm (but not hot) Mix together lemon juice, confectioners sugar and milk to make glaze. You can make as thin or thick to your liking. Pour over bundt, some of the glaze will absorb into cake. Serve with your favorite garnish.

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