Lemon Blueberry Cake Pops

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 24
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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.

Ingredients for Lemon Blueberry Cake Pops

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.

Tips & Tricks

  • Use a cookie scoop for even-sized cake balls.
  • If the mixture feels too sticky, chill it a bit longer before rolling.
  • For a smoother chocolate coating, ensure the cake balls are well chilled before dipping.

Serving Suggestions

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.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, but thaw and drain them thoroughly to prevent excess moisture.
How long do these cake pops last?
Store them in an airtight container in the fridge for up to 5 days.
Can I use dark chocolate instead of white chocolate?
Absolutely! It will give a different flavor profile but will still be delicious.

Lemon Blueberry Cake Pops Recipe Walkthrough

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.

Why You'll Love This Recipe

  • A refreshing twist on traditional cake pops with a lemony zing.
  • Perfectly portable for parties, picnics, or just a treat on the go.
  • Combines fruitiness and creaminess in every bite.
  • Simple ingredients that pack a flavorful punch.

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

Step-by-step 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.

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