Blueberry Lemon Cake
Recipe: #5886
July 07, 2012
Categories: Desserts, Snacks, Blueberry, Lemon, British, Pacific Northwest, Pacific Rim, Baby Shower Brunch, Mothers Day, Potluck, Romantic Dinner, Sunday Dinner, Thanksgiving, Oven Bake, Heart Healthy, Cake Mix, more
"A quick summer cake, delicious fresh blueberries accented with tangy lemon flavoured cake."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (79.6 g)
- Calories 187.8
- Total Fat - 4 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 204.3 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 1.3 g
- Sugars - 27.7 g
- Protein - 1.5 g
- Calcium - 30.8 mg
- Iron - 1.5 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350f degrees. In a small saucepan melt butter, add sugar; stir until dissolved; add 1 teaspoon lemon zest; pour into a greased 8 inch square baking dish. Arrange blueberries over top; set aside.
Step 2
Prepare cake batter according to package directions; stir in the remaining lemon zest; carefully pour evenly over blueberries.
Step 3
Bake at 350f degrees for 30 to 35 minutes or until a tooth pick inserted in the centre of the cake comes out clean. cool on a wire rack , serve with a dollop of whipped cream if using.
Tips
No special items needed.
1 Reviews
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