• 9servings
  • 45minutes
  • 233calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, cubed

  2. 1/2 cup sugar

  3. 2 teaspoons grated lemon peel, divided

  4. 2 cups fresh or frozen blueberries

  5. 1 package (9 ounces) yellow cake mix

  6. Whipped cream, optional

Instructions Jump to Ingredients ↑

  1. Blueberry Lemon Cake Recipe photo by Taste of Home In a small saucepan, melt butter; stir in sugar until dissolved. Add 1 teaspoon lemon peel. 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 peel. Carefully pour over blueberries.

  3. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 9 servings.

  4. Editor's Note: If using frozen blueberries, do not thaw.


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