Easy 3 Ingredient Lemon Blueberry Cake
This 3 ingredient cake is the easiest cake you will make and turns out SO tasty and dare I say the word... Mo!st! You will love this one! Feel free to change up the pie filling and cake mix flavors to fit your theme! I love Strawberry pie filling with Strawberry Cake Mix, Blueberry Pie filling with Lemon Cake mix, and Peach pie filling with Yellow cake mix. Let me know which combo you make!
This Easy 3 Ingredient Lemon Blueberry Cake might be the easiest dessert you ever make, and I am genuinely shocked every time at how moist and flavorful it turns out. Three ingredients. No oil. No butter. No milk. Just lemon cake mix, eggs, and a can of blueberry pie filling, all whisked together and baked in a 9x13. It tastes like you put in way more effort than you did.
I love this hack because it works with so many flavor combinations. Strawberry pie filling plus strawberry cake mix. Cherry pie filling plus chocolate cake mix. Peach plus yellow cake. Apple plus spice cake. The pie filling does all the work of the oil and liquid you would normally need, and the chunks of fruit get suspended throughout the cake in the most beautiful way.
The result is dense in the best way, moist all the way through, with pockets of jammy fruit in every bite. The lemon-blueberry combo is my favorite because it leans bright and fresh, which makes it work for spring brunches, baby showers, and summer cookouts. But also Christmas if you do strawberry pie filling and red velvet cake mix.
Top however your mood takes you. A simple dusting of powdered sugar is the most elegant. A whole tub of Cool Whip slathered on top turns it into a sheet cake situation. A drizzle of lemon glaze made from powdered sugar and lemon juice gives it that lemon-loaf bakery vibe. There is no wrong answer. Let's make it.
📝 Ingredients
- 1 box Lemon cake mix
- 3 eggs
- 1 (21 oz) can blueberry pie filling
- Toppings Options Below:
- Can of Easy Whip for individual slices as you serve
- 12oz Cool Whip (thawed) if putting on entire cake
- Powder Sugar (optional)
- Lemon glaze using lemon juice and powder sugar
👩🍳 Directions
- 1
Preheat oven to 350°F and grease a 9x13-inch baking pan.
- 2
In a large bowl, whisk together the eggs and blueberry pie filling until well combined.
- 3
Add the cake mix and stir until fully incorporated.
- 4
Pour the batter into a sprayed 9x13 pan.
- 5
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- 6
Let the cake cool completely before serving.
- 7
Top entire cake with tub of cool whip OR cut cake into slices add a dollop of cool whip on top or easy whip OR add a lemon glaze.
- 8
Lemon Glaze instructions: Whisk together 1 cup powder sugar with 2 to 3 TBSP lemon juice. Drizzle on cake when cooled.
Ingredient Notes & Substitutions
Lemon cake mix: One standard box (about 15.25 oz). Duncan Hines, Betty Crocker, or Pillsbury all work. The lemon flavor pairs beautifully with blueberry, but any cake mix you love can sub in.
Eggs: 3 large eggs. That is the only liquid the cake mix needs. The pie filling replaces the oil and water typically called for on the box.
Blueberry pie filling: One 21-ounce can. Any brand works. Lucky Leaf and Comstock are common. Look for one with actual berries suspended in the filling, not a thin syrup.
Flavor combinations to try: Lemon cake + blueberry filling (the OG). Strawberry cake + strawberry filling. Yellow cake + peach filling. Chocolate cake + cherry filling. Spice cake + apple filling. White cake + lemon filling.
Topping options: Dust with powdered sugar, slather with a tub of thawed Cool Whip, drizzle with lemon glaze (1 cup powdered sugar whisked with 2 to 3 tablespoons lemon juice), or pile on whipped cream and fresh berries.
How to Store, Reheat & Freeze
Store cake covered at room temperature for up to 2 days if untopped, or in the fridge for up to 5 days if topped with Cool Whip or glaze. The cake actually gets even moister and the flavors deepen over the first day.
To freeze, slice the cake into portions, wrap each slice tightly in plastic wrap, and store in a freezer bag for up to 2 months. Thaw at room temperature for an hour or in the fridge overnight. Add toppings fresh after thawing.
What to Serve With Lemon Blueberry Cake
This cake is dessert all on its own, but a scoop of vanilla ice cream alongside takes it over the top. A drizzle of warm lemon curd or a dollop of mascarpone makes it feel restaurant-fancy. Fresh berries on top of each slice add color and brightness. For brunch, pair with mimosas, coffee, or iced tea. For a casual cookout, serve with lemonade or sweet tea. This is the kind of cake that works equally well for baby showers, Mother's Day brunches, and Tuesday-night-just-because moments.
💡 Tips for Success
- Use a can of pie filling, not preserves or jam. Pie filling has the right consistency (chunks of fruit suspended in a glossy sauce) to replace the oil and liquid in the cake. Preserves are too thick and jam is too thin.
- Whisk the eggs and pie filling together first before adding the cake mix. This breaks down the fruit pieces a little and ensures the eggs are fully incorporated.
- Mix the cake mix in by hand with a spatula or wooden spoon, not a mixer. Overmixing develops the gluten and gives you a tougher cake. Stir just until you see no dry pockets.
- Spray your pan generously, including the corners. This cake is sticky from the fruit and can stick to a poorly greased pan. Use cooking spray or butter generously.
- Use a 9x13 baking pan. The recipe is sized for this exact pan. A smaller pan will overflow, a larger pan will give you a thin, dry cake.
- Test with a toothpick in the center, not the edges. The fruit pockets make some spots wetter than others, so test in a few places. If the toothpick comes out with a few moist crumbs (not raw batter), it is done.
- Let it cool completely before adding any topping. Warm cake plus Cool Whip equals a melted mess. At least 30 minutes, preferably an hour.
- Try the flavor mix and match. Blueberry pie filling plus lemon cake is my favorite, but strawberry plus strawberry cake, peach plus yellow cake, cherry plus chocolate cake, and apple plus spice cake are all incredible.
❓ Frequently Asked Questions
Can I use a different flavor cake mix?
Yes! That is the whole fun of this recipe. White, yellow, lemon, strawberry, vanilla, spice, and chocolate cake mixes all work. Match the cake mix to your pie filling for best results.
Can I use a different pie filling?
Absolutely. Strawberry, cherry, peach, apple, blackberry, mixed berry, and lemon all work. Any 21-ounce can of pie filling does the job.
Do I really not need any oil or water?
Correct. The pie filling has enough moisture and richness to replace the oil and liquid called for on the cake mix box. Three ingredients is all you need.
Can I make this in a different size pan?
9x13 is the recommended pan. For a 9x9 or 8x8, halve the recipe (1 cake mix can split, 1.5 eggs, half a can of pie filling). Bundt pan and 9-inch round are not recommended, the cake is too dense to release cleanly.
Can I add anything to make it better?
A teaspoon of vanilla extract elevates the flavor. A teaspoon of lemon zest brightens it. Fresh blueberries folded in alongside the pie filling adds even more fruit. White chocolate chips are amazing with the lemon-blueberry combo.
How do I store leftovers?
Covered in the fridge for up to 5 days, or at room temperature for 2 days if you have not topped with Cool Whip. The cake actually gets even moister over the first day or two as the fruit juices continue to soak in.
Can I freeze it?
Yes. Cool completely, slice into portions, wrap each in plastic wrap, and freeze in a freezer bag for up to 2 months. Thaw at room temperature or in the fridge overnight. Add toppings fresh.
Made this recipe?
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