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Lemon Glazed Blueberry Crumb Cake
Duncan Hines® Dolly Parton’s Blueberry Muffin and Bread Mix is the base for this delicious lemon blueberry cake with lemon glaze. Perfect for dessert, coffee breaks, or anytime you want a tasty dessert.

Dolly's Favorite
Lemon Glazed Blueberry Crumb Cake

This decadent lemon glazed blueberry crumb cake is perfectly moist and tangy and topped with crunchy streusel topping and a creamy lemon glaze.

you will need:

  • PAM® Original No-Stick Cooking Spray
  • 1 pkg Duncan Hines Dolly Parton’s Blueberry Muffin & Bread Mix 
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 1/4 cup vegetable oil
  • 2 teaspoons grated lemon zest
  • 1-1/2 tablespoons lemon juice


  • 1 tablespoon butter, melted


  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice


1. Prep

Preheat oven to 350°F. Spray 8x8-inch pan with baking spray.

Pour muffin mix into a large bowl. Pour topping mix into a small bowl.

2. Mix

Stir eggs, milk, ½ c. melted butter, oil, lemon zest, and 1-1/2 tbsp. lemon juice with muffin mix until well blended. Stir 1 tbsp. melted butter into topping mix until well blended. Spread batter in pan. Top with streusel topping.

3. Bake

Bake 34 to 38 minutes, until toothpick inserted near the top center comes out clean. Cool 5 minutes.

4. Glaze

Whisk confectioners’ sugar and lemon juice together in small bowl. Drizzle lemon glaze over cake and serve.

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