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lemon blueberry muffin cake

Lemon Blueberry Muffin Cake

This recipe combines a regular cake mix with a few extra ingredients for a delicious cake that tastes like a lemon blueberry muffin. Great with coffee for a beautiful brunch! Use a bundt pan for a pretty presentation.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10
Author Adapted from the Cake Doctor by Ann Byrn


  • 1 box yellow cake mix
  • 1 3.4 oz box lemon instant pudding mix
  • 1 cup vanilla yogurt
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 4 large eggs, room temperature
  • 1 cup fresh blueberries, plus a few extra for garnish
  • 2-3 tbsp confectioner's (powdered) sugar
  • 1 bunch fresh mint sprigs


  • Preheat oven to 350 degrees.
  • Grease bundt cake mold with non-stick spray and dust lightly with flour.
  • Reserve 2 tablespoons of dry cake mix. Put rest of cake mix, pudding mix, yogurt, oil, water, lemon juice, zest and eggs in a mixing bowl. Mix for 2-3 minutes on meduim speed until well-blended, scraping down sides as needed.
  • With the reserve dry cake mix, toss blueberries until covered.
  • Pour 2/3 of the batter into cake pan, then spread blueberries over batter. Pour the remaining 1/3 of cake batter on top.
  • Bake until gold brown on top and starts to pull away from pan - about 45 minutes.
  • Remove from pan and place on wire rack for 15 minutes to cool. Loosen edges with a knife and flip gently onto plate or wire rack, then flip back again.
  • Cool for one hour, then dust with powdered sugar and garnish with fresh blueberries and mint sprigs.