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.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12 servings


  • 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


  1. 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.
  2. 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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shirbert User ID: 2126324 70455
Reviewed Jul. 8, 2010

"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."

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