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Blueberry Lemon Cake

Total Time

Prep: 15 min. Bake: 30 min. + cooling

Makes

9 servings

I always set aside some of my fresh-picked blueberries to make this tender lemon blueberry cake. Using cake mix makes it a quick and easy dessert. —Leona Luecking, West Burlington, Iowa
Blueberry Lemon Cake Recipe photo by Taste of Home

Ingredients

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

Directions

  1. Preheat oven to 350°. In a small saucepan, melt butter; stir in sugar until dissolved. Add 1 teaspoon lemon zest. 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 zest. Carefully pour over blueberries.
  3. Bake until a toothpick inserted in the center of cake comes out clean, 30-35 minutes. Cool on a wire rack. Serve with whipped cream if desired.
Editor's Note: If using frozen blueberries, do not thaw.

Nutrition Facts

1 piece: 221 calories, 7g fat (4g saturated fat), 34mg cholesterol, 253mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 2g protein.

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