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Blueberry Lemon Cake

Name: Blueberry Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 servings.
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

7 reviews

Test Kitchen Approved

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

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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

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.
Prepare cake batter according to package directions. Stir in the remaining lemon zest. Carefully pour over blueberries.
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.

Blueberry Lemon Cake

Total Time

Makes

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