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Lemon Berry Cake Recipe

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From Chester, Maryland, Karen Ehatt adds tangy taste to a plain yellow cake mix with lemon gelatin and blueberries. "Serve warm with a dollop of sweet whipped cream," she suggests.

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Lemon Berry Cake Recipe

Prep: 15 min. Bake: 35 min.

Yield: 12 Servings

15 35 50

Ingredients

1 package yellow cake mix (regular size)
1 tablespoon grated lemon peel
2 cups fresh or frozen blueberries
1 package (6 ounces) lemon gelatin
1-1/2 cups boiling water
Confectioners' sugar
Whipped cream or topping, optional

Directions

Prepare cake batter according to package directions. Stir in lemon peel. Pour into a lightly greased 13-in. x 9-in. baking dish. Sprinkle with blueberries. In a small bowl, whisk gelatin and water until gelatin is dissolved. Slowly pour over batter.
Bake at 350° for 33-38 minutes or until a toothpick inserted near the center of cake layer comes out with moist crumbs (cake will set upon cooling). Cool slightly on a wire rack. Dust with confectioners' sugar. Serve warm with whipped cream if desired. Store in the refrigerator. Yield: 12 servings.

Originally published as Lemon Berry Cake in Quick Cooking July/August 2000, p44

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Berry Cake

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(1-1) of 1 reviews

Reviewed on Jul. 08, 2010 by shirbert

This light easily assembled cake has become a staple in my kitchen. I try to keep the ingredients on hand for emergencies. Most people think it takes way more effort than it does.