Ready for spring? Brighten your day with this Lemon Blueberry Cream Cheese Cake. Light, tangy, and easy to make, it layers lemon cake with blueberries, cream cheese, instant lemon pudding, and whipped topping for a refreshing dessert that celebrates the season.
I love lemon and blueberry together — the tart lemon brightens the sweet berries perfectly. This cake is simple to prepare and great for sharing. It’s also a fun recipe to make with kids; my helper enjoyed sprinkling the blueberries and the results were delicious.
One of the best parts is the cream cheese dollops that sink into the cake, creating little pockets of creamy surprise in each bite. It gives the cake a lovely contrast of textures and flavor.
Check out my No Bake Lemon Blueberry Cheesecake, too!
What do you need for this Lemon Blueberry Cream Cheese Cake?
- Lemon cake mix (1 box)
- Instant lemon pudding mix (1 box) and milk
- Fresh blueberries (about 1 cup)
- Eggs (3)
- Whipped topping (1 tub)
- Vanilla extract (1 tbsp)
- Vegetable oil (1/3 cup)
- Lemon (zested)
- Cream cheese (8 oz package, softened)
Begin by preparing the lemon cake mix according to package instructions. For the cake pictured, the mix called for 3 eggs, 1 cup water, and 1/3 cup vegetable oil. Zest one lemon with a microplane or grater and stir the zest into the batter for extra brightness.
Pour the batter into a greased 9×13-inch pan. Cut the softened cream cheese into small chunks and place them evenly over the batter. Sprinkle fresh blueberries on top, distributing them so every slice has fruit.
Bake the cake at 350°F (175°C) for about 26 minutes, or until a toothpick inserted into the cake (avoiding cream cheese pockets) comes out clean. Allow the cake to cool completely before adding the pudding layer.
Look at all those awesome layers!
Lemon Blueberry Cream Cheese Cake
Ingredients
- 1 box lemon Cake mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 lemon zested
- 1 cup blueberries
- 1 8 oz package of cream cheese softened
- 1 box lemon pudding Instant
- 2 cups milk (for pudding)
- 1 tbsp vanilla
- 1 tbsp vanilla
Method
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Make the cake mix according to the box (example: 3 eggs, 1 cup water, 1/3 cup vegetable oil).
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Stir in the lemon zest until well combined.
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Pour batter into a greased 9×13-inch pan. Top with cream cheese dollops and sprinkle blueberries over the surface.
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Bake at 350°F (175°C) for about 26 minutes, or until set.
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Let the cake cool. Use the end of a wooden spoon to poke holes across the surface.
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Prepare the instant lemon pudding with the milk according to package directions.
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Pour the lemon pudding over the cooled cake, allowing it to seep into the holes.
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Stir 1 tablespoon vanilla into the whipped topping, then spread it evenly over the pudding layer.
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Garnish with extra blueberries or lemon zest and chill briefly before serving.
Like this easy cake idea? Check out my Sea Salted Caramel Poke Cake or Strawberries N Cream Eclair Cake!
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