Lemon Blueberry Cake Pops

Discover the delightful fusion of tangy lemon and sweet blueberries in these easy cake pops. Perfect for parties, these bite-sized treats offer a refreshing twist to traditional cake pops.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 24

Ingredients

1 box of lemon cake mix

1 cup of water

1/2 cup of vegetable oil

3 large eggs

1 cup of fresh blueberries

1/2 cup of cream cheese frosting

12 oz white chocolate chips

1 tbsp coconut oil

Zest of one lemon

Instructions

1. Preheat your oven to 350°F and grease a 9x13 inch pan.

2. In a large bowl, mix the lemon cake mix, water, vegetable oil, and eggs until well combined.

3. Gently fold in the fresh blueberries and lemon zest.

4. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted comes out clean.

5. Allow the cake to cool completely, then crumble it into a large bowl.

6. Mix the crumbled cake with cream cheese frosting until the mixture is smooth and holds together.

7. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.

8. Chill the cake balls in the freezer for 15 minutes.

9. Melt the white chocolate chips with coconut oil in a microwave-safe bowl until smooth.

10. Dip each cake ball into the melted chocolate, ensuring it is fully coated, then place it back on the parchment paper.

11. Decorate with additional lemon zest or blueberry pieces if desired.

12. Let the cake pops set at room temperature or refrigerate until the chocolate has hardened.

Storage

Store cake pops in an airtight container in the refrigerator for up to one week.

Reheating

To reheat, allow cake pops to come to room temperature for about 15 minutes before enjoying.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.