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Lemon Berry Cake

 Lemon Berry Cake
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.
12 ServingsPrep: 15 min. Bake: 35 min.


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.