Blueberry Lattice Cake Recipe

Name: Blueberry Lattice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1 (18.25-ounce) package white cake mix (recommended: Duncan Hines); 1 (4-serving size) package instant white chocolate pudding mix (recommended: Jell-O); 3 egg whites; 1 cup milk; 1/2 cup vegetable oil; 1 (15-ounce) can blueberries in light syrup, drained (recommended: Oregon); 2 (12-ounce) containers whipped vanilla frosting (recommended: Duncan Hines); 3/4 cup white baking chips, melted; 3/4 cup powdered sugar, sifted; Fresh blueberries, for garnish

Servings: persons

Nonstick cooking spray
1 (18.25-ounce) package white cake mix (recommended: Duncan Hines)
1 (4-serving size) package instant white chocolate pudding mix (recommended: Jell-O)
3 egg whites
1 cup milk
1/2 cup vegetable oil
1 (15-ounce) can blueberries in light syrup, drained (recommended: Oregon)
2 (12-ounce) containers whipped vanilla frosting (recommended: Duncan Hines)
3/4 cup white baking chips, melted
3/4 cup powdered sugar, sifted
Fresh blueberries, for garnish

1
Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with cooking spray; set aside.
2
In a large mixing bowl, combine the cake mix and pudding mix.
3
Add the egg whites, milk, and oil; beat with an electric mixer on low for 30 seconds.
4
Scrape down the side of the bowl.
5
Beat on medium for 2 minutes more.
6
Fold in the drained blueberries.
7
Divide the batter evenly between the prepared pans.
8
Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean.
9
Cool in pans on a wire rack for 10 minutes; remove from pans.
10
Cool completely on wire rack.
11
In a medium bowl, combine the vanilla frosting and melted white baking chips.
12
Set aside 1 1/2 cups white frosting.
13
To assemble, place one cake layer on a serving plate.
14
Spread with 1/2 cup white frosting, then top with second cake layer.
15
Frost the side and the top of the cake with the remaining white frosting.
16
In a medium bowl, beat the powdered sugar and the reserved 1 1/2 cups white frosting on low until combined.
17
To decorate, insert a basket weave decorating tip into a pastry bag and fill with the powdered sugar-white frosting mixture.
18
Starting on the far left edge of the cake top, pipe a long stripe of icing straight across top of the cake.
19
Cover the cake top with additional stripes, spaced 1/4 inch apart.
20
Turn the cake 45 degrees; pipe additional stripes of icing across the original strips, spaced 1/4 inch apart.
21
Pipe a border around top edge of the cake.
22
Garnish the cake with fresh blueberries.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Nonstick cooking spray, 1 (18.25-ounce) package white cake mix (recommended: Duncan Hines), 1 (4-serving size) package instant white chocolate pudding mix (recommended: Jell-O), 3 egg whites, and more.

Yes, Blueberry Lattice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Lattice Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions