Blueberry Lemon Cake
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 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
Ingredients
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1/4 cup butter, cubed
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1/2 cup sugar
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2 teaspoons grated lemon zest, divided
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2 cups fresh or frozen blueberries
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1 package (9 ounces) yellow cake mix
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Whipped cream, optional
Directions
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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.
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2.
Prepare cake batter according to package directions. Stir in the remaining lemon zest. Carefully pour over blueberries.
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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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