Blueberry Lemon Cake Recipe

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

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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.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

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

Directions

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.
Prepare cake batter according to package directions. Stir in the remaining lemon peel. Carefully pour over blueberries.
Bake at 350° for 30-35 minutes or until a toothpick inserted in 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 piece: 233 calories, 8g fat (4g saturated fat), 37mg cholesterol, 237mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 2g protein.

  • 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
  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 in 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

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Reviews forBlueberry Lemon Cake

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MY REVIEW
sbmull User ID: 2591157 148010
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
bobirl User ID: 970142 62893
Reviewed Apr. 7, 2012

"Not as tasty as I expected."

MY REVIEW
jeclark User ID: 3389620 62890
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
cculley User ID: 5231802 134782
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
cculley User ID: 5231802 134778
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."

MY REVIEW
cocoafevr User ID: 3180149 134776
Reviewed Jan. 1, 2009

"this looks great!!"

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