Blueberry Lemon Loaf Cake


Blueberry Lemon Loaf Cake

Recipe by Julia Pacheco
Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


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  • 15 oz box white cake mix

  • 3 egg whites

  • 3 oz box jello mix

  • 3/4 cup water

  • 1 1/3 cup fresh blueberries

  • 6 oz cream cheese, softened

  • 2 tbsp sugar

  • 1 egg

  • Icing:
  • 1 cup powdered sugar

  • 1 tbsp vanilla extract

  • 1/2 tbsp lemon juice


  • Preheat oven to 350 degrees.
    To a medium sized bowl add in the boxed cake mix, egg whites, jello packet, add the water stir well. Carefully fold in the blueberries.
  • In a smaller bowl add in the cream cheese, sugar and egg beat until smooth.
    Spray a loaf pan with non-stick spray,  then pour half of the cake  mixture in,  pour all of the cream cheese mixture over the top, then pour the remaining cake mixture on top. Bake for 55 minutes or until the center has set.
  • Make the icing now. To a small bowl add in the powdered sugar, vanilla extract and lemon juice, whisk well until smooth (if it is too thick add in 1 tbsp of milk) once out of the oven drizzle the glaze on top.

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  1. Just curious what flavor jello? My guess is maybe lemon but wasn’t sure

  2. Jill DiMare

    What flavor jello mix?

  3. On the YouTube video, you add 1 TBSP of oil to the cake part but it’s not listed on the printed recipe and the printed recipe has 1 TBSP vanilla to the glaze but not on the video. Should there be oil in the cake mix and vanilla in the glaze?

  4. This turned out really good!

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