Easy Blueberry Cake Using Cake Mix Plus Tips
Blueberry cake using cake mix offers a delightful shortcut to a classic dessert. This recipe combines ease and flavor for a treat that's both simple and satisfying.
Equipment
- 9-inch round or 9x13 inch baking pan
- Large Mixing Bowl
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Wire Rack
- Oven
- Parchment paper (optional, for lining the pan)
Ingredients
- 1 box (15.25 oz) white or yellow cake mix
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 2 cups fresh or frozen blueberries
- 1 teaspoon lemon zest (optional)
Instructions
- Step 1: Prepare the Oven and Pan: Preheat oven to 350F (175C). Grease and flour a 9-inch round cake pan or a 9x13 inch baking pan. This prevents the cake from sticking and ensures easy removal.
- Step 2: Combine Wet Ingredients: In a large mixing bowl, combine the cake mix, milk, vegetable oil, and eggs. Blend with an electric mixer on low speed for 30 seconds, then increase to medium speed and mix for 2 minutes. This will ensure a smooth and consistent batter.
- Step 3: Gently Fold in Blueberries: Gently fold in the blueberries and lemon zest (if using) into the batter. Be careful not to overmix, as this can cause the blueberries to bleed and the cake to become tough.
- Step 4: Pour into Pan and Bake: Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Cool and Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Slice and serve. Enjoy on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream. Optional Tips: For a richer flavor, substitute melted butter for the vegetable oil. A streusel topping can be added before baking for extra sweetness and texture. If using frozen blueberries, do not thaw them before adding to the batter to prevent bleeding.
Notes
Variations
Blueberry cake using cake mix is remarkably adaptable. Several ingredient swaps, regional styles, and dietary adjustments can be implemented to personalize the recipe.
- Ingredient Swaps: Consider substituting melted butter for vegetable oil to impart a richer flavor. Greek yogurt or sour cream can replace milk for increased moisture and tang. Almond extract, instead of vanilla, offers a nutty complexity.
- Regional Twists: Incorporate local blueberries when in season. A hint of maple syrup reflects New England flavors. Adding a crumble topping of oats, brown sugar, and butter provides a touch of Southern flair.
- Dietary Adjustments: Gluten-free cake mixes enable those with dietary restrictions to enjoy the dessert. Dairy-free milk alternatives accommodate lactose intolerance. Sugar substitutes can reduce the overall sugar content.
Serving Suggestions
Blueberry cake using cake mix is versatile, suitable for various occasions. It can be served warm or at room temperature, making it an ideal choice for breakfast, brunch, dessert, or afternoon tea. Consider pairing it with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar. For a more elegant presentation, serve slices alongside fresh berries and a sprig of mint. The cake complements coffee, tea, or a light dessert wine.
Storage Tips
To preserve freshness, blueberry cake using cake mix should be stored properly. Once completely cooled, wrap the cake tightly in plastic wrap or store it in an airtight container. At room temperature, it remains palatable for up to 3 days. For longer storage, the cake can be refrigerated for up to a week, though this might slightly alter the texture. Freezing is also an option; wrap the cake tightly in plastic wrap and then in foil, it can maintain its quality for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
- Question 1: Can frozen blueberries be used in place of fresh blueberries?
Answer: Yes, frozen blueberries work well. Do not thaw them before adding to the batter to prevent the color from bleeding. - Question 2: What can be done to prevent the blueberries from sinking to the bottom of the cake?
Answer: Toss the blueberries with a tablespoon of flour before folding them into the batter. This helps them stay suspended. - Question 3: Can this cake be made ahead of time?
Answer: Yes, this cake can be made a day in advance. Store it wrapped tightly at room temperature. - Question 4: What if the cake mix calls for different ingredient amounts than the recipe?
Answer: Follow the instructions on the cake mix box, but still fold in the blueberries as directed in the recipe.