Lemon Blueberry Cake Recipe
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Lemon Blueberry Cake

1 package (18.25 ounces) yellow cake mix
1 lemon
2 cups fresh or frozen blueberries
1 1/2 cups water
1 package (6 ounces) lemon flavored gelatin
Powdered sugar
1 container (8 ounces) frozen, whipped topping, thawed

Preheat oven to 375 degrees. Lightly spray 9x13" baker with vegetable oil.

Prepare cake mix according to package directions. Zest lemon to yield 1 tablespoon zest; stir into batter.

Pour batter into prepared baker spreading evenly; sprinkle with blueberries. In bowl, microwave water on HIGH 2 1/2-3 minutes or until boiling. Whisk in gelatin until dissolved.

Pour gelatin mixture evenly over top of batter.

Bake 30-35 minutes or until cake tester inserted in center comes out clean. Cool slightly; sprinkle with powdered sugar.

To serve, spoon warm cake into dessert bowls. Garnish with whipped topping.

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