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 quick and easy dessert,” says Leona Luecking, West Burlington, Iowa. Lemon flavor sparks the fruit layer and the tender cake.

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: 233 calories, 8g fat (4g saturated fat), 37mg cholesterol, 237mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 2g protein.

Reviews

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Average Rating:

pajamaangel
May 16, 2020
This is so delicious! I used a gluten free yellow cake mix so my cook time was much longer, but so worth the wait. This cake is moist and yummy! I did do what another reviewer suggested by adding a bit of lemon juice to my sugar component. I really think this amped up the flavor profile!
sbmull
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.
bobirl
Apr 7, 2012
Not as tasty as I expected.
jeclark
Jul 28, 2010
This was great! The lemon really brings out the blueberries, and it was really moist and decedent, especially with whipped cream! :)
cculley
Jun 23, 2010
wonderful....I would suggest putting a pan under the cake because the blueberries bubbled out in 2 of the corners.
cculley
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.
cocoafevr
Jan 1, 2009
this looks great!!