Blueberry Lemon Cake
9
Servings
Servings
15m PT15M
Prep Time
Prep Time
35m PT35M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #5886
July 07, 2012
Categories: Comfort Food, Desserts, Fancy/Entertaining, Lunch, Snacks, Fruit, Blueberry, Lemon, British, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Baby Shower, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Electric Mixer, Oven Bake, Heart Healthy, Cake Mix more
"A quick summer cake, delicious fresh blueberries accented with tangy lemon flavoured cake."
Original recipe yields 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 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 & Variations
No special items needed.
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