Today, I am sharing a simple and sweet eggless cake that is loaded with blueberries.This is a perfect no -fuss cake recipe for potlucks, picnics and game nights and above all – it’s prepared using cake mix!! Cake mixes are fun to experiment with, back in 2015, I experimented with a yellow cake mix and it was super moist and delicious.
RECIPE DETAIL – A simple straight forward recipe that require no major prep ups. Empty the cake mix, pour in the wet ingredients, whisk until well blended, fold in the berries, transfer to a baking pan and bake – it’s that simple. I have used Duncan Hines Classic white cake mix, feel free to use yellow cake mix.
Blueberries are not in season, so I have used frozen blueberries for this recipe. Frozen blueberries will not sink to the bottom of the cake, still to be on the safe side, I coated my blueberries with a generous amount of saved cake mix flour and this way the berries were present in every bite. 🙂 Feel free to use fresh blueberries for this recipe. This batter works great with raspberries too.
Bake for 45-55 minutes or until the toothpick comes out clean. Baking times and temperatures may vary depending on your oven and the type of pan you use.
Once the cake is out of the oven, give it plenty of time to cool down. Flipping a warm cake onto the wire rack may result in crumbly and broken cake (base of the cake stuck to the pan). So, for a perfect and gorgeous shaped cake, be patient – do not rush.
Soft and moist blueberry cake is ready to eat – sprinkle it with powdered sugar and enjoy a warm and delicious bite!!