This easy glazed lemon blueberry cake is made with a lemon cake mix bursting with pockets of juicy blueberries. Top with crumbly streusel and a sweet glossy glaze to tie it all together!

Glazed Lemon Blueberry Cake with a slice removed

Why this recipe works

You know the term “it’s as easy as cake”, well, that’s exactly what this sweet glazed lemon blueberry cake is. It starts with a lemon cake mix that dotted with fresh (or frozen) blueberries and topped with a brown sugar streusel and powdered sugar glaze. And yes, this beauty tastes just as good as it looks!

The heaps of blueberries, delicate streusel, and sticky glaze remind me somewhat of my favorite blueberry breakfast cake, except it’s sweeter and has a lovely hint of lemon, of course.

Slice of Glazed Lemon Blueberry Cake on a plate

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for Glazed Lemon Blueberry Cake

Ingredient Info and Substitution Suggestions

CAKE MIX – The lemon flavored cake mix really helps the blueberries shine because the two flavors play together so well. We “doctor” our cake mix by adding sour cream which helps add moisture and a tender crumb. You can always substitute the lemon cake mix with yellow if preferred.

BLUEBERRIES – It doesn’t matter what time of year you make this cake because you can use either fresh or frozen blueberries with the same results. I typically like to use fresh blueberries as frozen blueberries can sometimes tint the color of the cake. But that’s purely cosmetic and they still taste just as good!

GLAZE – The glaze is made with milk and powdered sugar. If you want a lemon glaze instead, substitute the milk with equal parts fresh lemon juice.

How to Make Glazed Lemon Blueberry Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 350 F. Grease a 13×9 baking pan.
With a hand mixer (or stand mixer), beat together cake mix, sour cream, oil, milk, and eggs in a mixing bowl on low speed for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Pour batter into prepared baking pan.
Toss blueberries with one tablespoon of flour and sprinkle blueberries on top of batter.
Combine brown sugar, granulated sugar, 1/3 cup flour, and butter in a bowl. Work together with your fingers until the mixture just starts to stick together. Sprinkle over blueberries.
Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 30 minutes.
To make the glaze, place powdered sugar in a bowl. Add one tablespoon of milk and stir. Add remaining milk in small amounts until glaze is of drizzling consistency. Drizzle glaze over cake.

Frequently Asked Questions & Expert Tips

How do you store glazed lemon blueberry cake?

Store the cooled cake covered with an air-tight lid or tightly wrapped with plastic wrap at room temperature for up to 2 days. Any longer than that, you’ll want to transfer it to the refrigerator for up to 5 days.

Can I make it ahead of time?

Yes, absolutely. Prepare, bake, and let the cake fully cool before covering it with an air-tight lid. Store at room temperature a day in advance. I typically hold off on adding the glaze until just before I’m ready to serve it, but it will be fine either way.

Can I use different berries?

I don’t see why not! I have not personally tested this cake with other berries, but I would only imagine it would be delicious with raspberries, strawberries, or blackberries! Let us know if you decide to experiment.

Slice of Glazed Lemon Blueberry Cake being lifted out of the dish

Serving Suggestions

Glazed lemon blueberry cake speaks for itself. This cake is excellent for potlucks and summer parties but can be made year-round for all sorts of occasions!

As mentioned above, you can swap the milk for fresh lemon juice in the glaze if you want a little more lemon flavor in your cake. Enjoy!

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This post originally appeared here on Apr 15, 2014 and has since been updated with new photos and expert tips.