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Blueberry Lemon Cake Recipe
Blueberry Lemon Cake Recipe photo by Taste of Home

Blueberry Lemon Cake Recipe

Publisher Photo
“I always set aside some of my fresh-picked blueberries to make this quick and easy dessert,” says Leona Luecking, West Burlington, Iowa. Lemon flavor sparks the fruit layer and the tender cake.
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 9 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 cup sugar
  • 2 teaspoons grated lemon peel, divided
  • 2 cups fresh or frozen blueberries
  • 1 package (9 ounces) yellow cake mix
  • Whipped cream, optional

Nutritional Facts

1 serving (1 piece) equals 233 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 237 mg sodium, 38 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a small saucepan, melt butter; stir in sugar until dissolved. Add 1 teaspoon lemon peel. Pour into a greased 8-in. square baking dish. Arrange blueberries in a single layer over top; set aside.
  2. Prepare cake batter according to package directions. Stir in the remaining lemon peel. Carefully pour over blueberries.
  3. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 9 servings.
Editor's Note: If using frozen blueberries, do not thaw.
Originally published as Blueberry Lemon Cake in Country Woman June/July 2007, p35

Nutritional Facts

1 serving (1 piece) equals 233 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 237 mg sodium, 38 g carbohydrate, 1 g fiber, 2 g protein.

Sweet White Wine

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

Reviews for Blueberry Lemon Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 6, 2014

I'm definitely going to make this because I love the combination of lemon and blueberries. I will add at least up to 1/4 cup of freshly squeezed lemon juice and reduce the grated lemon zest to less than 1 teaspoon. Believe me, lemon zest alone is not sufficient to give a good balance of lemon taste - besides, too much zest will simply make the cake taste artificial and bitter. And never, ever use bottled lemon juice, which always leaves a bitter aftertaste.

MY REVIEW
Reviewed Apr. 7, 2012

Not as tasty as I expected.

MY REVIEW
Reviewed Jul. 28, 2010

This was great! The lemon really brings out the blueberries, and it was really moist and decedent, especially with whipped cream! :)

MY REVIEW
Reviewed Jun. 23, 2010

wonderful....I would suggest putting a pan under the cake because the blueberries bubbled out in 2 of the corners.

MY REVIEW
Reviewed Jun. 23, 2010

it is in the oven now. I can't wait to try it. I waited till the blueberry's came in fresh for the summer.

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