BLUEBERRY LEMON CAKE

Blueberry Lemon Cake image

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

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 253mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.