Welcome to the sweet and tangy world of Lemon Blueberry Cake Pops! These delightful treats are perfect for any occasion, combining the zesty freshness of lemon with the burst of blueberry sweetness. They're easy to make and even easier to enjoy.
The base of our cake pops is a lemon cake mix, offering that vibrant citrus flavor right from the start. Water and vegetable oil ensure the cake remains moist, while eggs provide structure and richness. The addition of fresh blueberries gives a juicy burst in every bite, and a sprinkle of lemon zest enhances the overall citrus profile. For binding, cream cheese frosting adds a creamy texture that holds everything together. Finally, melting white chocolate chips with a touch of coconut oil creates a smooth, luscious coating, sealing in all the goodness.
These cake pops pair beautifully with a glass of chilled lemonade or a scoop of vanilla ice cream. For an elegant touch, serve them on a platter with fresh blueberries and lemon slices as garnish.
Start by preheating your oven to 350°F. This ensures that your cake bakes evenly. Next, grab a 9x13 inch pan and give it a light greasing, ensuring that nothing sticks.
In a large mixing bowl, combine your lemon cake mix with water, vegetable oil, and eggs. Stir until everything is well incorporated — you don’t want any lumps lurking in there.
Now, gently fold in the fresh blueberries and lemon zest. Be careful not to overmix, as the blueberries might burst. Pour the batter into your prepared pan, spreading it out evenly.
Pop it into the oven for about 30 minutes. Keep an eye on it around the 25-minute mark, just in case your oven runs hot. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Once baked, let the cake cool completely. This part is crucial; otherwise, you’ll end up with a gooey mess. When it's cool, crumble the cake into a large bowl. Add the cream cheese frosting and mix until you have a smooth, cohesive mixture.
Roll the mixture into 1-inch balls, and place them on a parchment-lined baking sheet. Chill these in the freezer for about 15 minutes to firm up.
While they’re chilling, melt your white chocolate chips with coconut oil in a microwave-safe bowl. Heat in short bursts, stirring in between, until smooth.
Dip each chilled cake ball into the melted chocolate, ensuring they’re fully coated. Place them back on the parchment and optionally sprinkle some more lemon zest or a few blueberry pieces on top for decoration.
Let them set at room temperature or pop them in the fridge until the chocolate hardens.