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Blueberry Lemon Cake

13 reviews
Total Time
Prep: 15 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Leona Luecking, West Burlington, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 27, 2023

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

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Editor's Note: If using frozen blueberries, do not thaw.
Test Kitchen Approved

Blueberry Lemon Cake

13 reviews
Prep Time 15 min
Cook Time 30 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
Text Ingredients

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.

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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