Blueberry Ice Box Cake Mix Recipe



Creating your own homemade cake mix is a fantastic way to have the convenience of a box mix with the delicious flavor of a from-scratch recipe. This blueberry cake mix is perfect for keeping on hand for a last-minute dessert, for giving as a thoughtful gift, or for simplifying your baking routine.

Homemade Blueberry Cake Mix (From-Scratch Convenience)

This recipe creates a dry mix that you can store in your pantry. When you're ready for a fresh, warm blueberry cake, you just need to add a few simple wet ingredients. We use dried blueberries in the mix for shelf stability, but I'll include instructions for using fresh or frozen ones too.

Yields: Enough mix for one 9x9 inch cake or 12 muffins Prep time (for the mix): 10 minutes Storage: Store in an airtight container in a cool, dry place for up to 3 months.

Ingredients for the Cake Mix

Instructions for Making the Mix

  1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking thoroughly ensures that the leavening agents are evenly distributed, which is key for a good rise.
  2. Add the Blueberries: Gently stir the dried or freeze-dried blueberries into the flour mixture. Be careful not to crush them.
  3. Package the Mix: Transfer the mix to a large, airtight jar or a zip-top bag. If giving as a gift, you can layer the ingredients in a clear jar for a beautiful presentation. Attach a tag with the "To Bake" instructions below.

To Bake the Cake (Using Your Mix)

When you're ready to bake, preheat your oven and gather these wet ingredients.

You Will Need:

Instructions:

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan, or line it with parchment paper. For muffins, line a 12-cup muffin tin with paper liners.
  2. Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until just combined.
  3. Combine Wet and Dry: Pour the wet ingredients into the bowl with your cake mix. Using a spatula or wooden spoon, stir until just combined. Do not overmix! A few small lumps in the batter are perfectly fine. Overmixing will result in a tough cake.
  4. Pour and Bake: Pour the batter into your prepared pan and spread it evenly. Bake for 35-45 minutes for a 9x9 cake, or 18-22 minutes for muffins. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs attached.
  5. Cool: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Let muffins cool in the tin for a few minutes before moving to a wire rack.

Tips for Success & Variations

  • For
    a Fresh/Frozen Blueberry Cake:     If you want to use fresh or frozen blueberries, omit the 1 cup of dried blueberries from the mix. When making the batter, gently fold 1 ½ cups of fresh or frozen (unthawed) blueberries into the batter at the very end.
  • Add a Streusel Topping: For a delicious, crunchy topping, mix together ½ cup of flour, ¼ cup of brown sugar, ½ tsp cinnamon, and 4 tbsp of cold butter (cut into small cubes). Sprinkle this over the batter before baking.
  • Lemon Blueberry Variation: Add the zest of one lemon to the dry mix ingredients for a bright, fresh flavor that pairs beautifully with blueberries.
  • Glaze It: For a simple glaze, whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until it reaches your desired consistency. Drizzle over the cooled cake.
  • Gluten-Free Option: Use a high-quality, 1-to-1 gluten-free baking flour blend in place of the all-purpose flour.

Enjoy your convenient and delicious homemade blueberry cake


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