Blueberry Lemon Cake with a Cinnamon Swirl
Recipe: #12987
July 04, 2014
Categories: Desserts, Cakes, Lemon, Baby Shower, Brunch, Easter, Fathers Day, July 4th Labor Day, Mothers Day, Picnic, Potluck, Oven Bake, Pudding Mix, Cake Mix, Flour, more
"This is lemony goodness! The mix of lemon & cinnamon in your mouth is amazing...boost the lemon flavor by adding in lemon zest"
Original is 16 servings
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (89.1 g)
- Calories 162.1
- Total Fat - 10.8 g
- Saturated Fat - 3 g
- Cholesterol - 60 mg
- Sodium - 123.3 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 1.4 g
- Sugars - 8.6 g
- Protein - 6.1 g
- Calcium - 148.3 mg
- Iron - 0.6 mg
- Vitamin C - 19 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Lightly spray a 13” x 9” baking dish with non-stick cooking spray.
Step 3
In a large bowl, beat together cake mix, pudding mix, ricotta cheese, oil, eggs and and lemon juice on medium speed for 2 minutes. Gently mix in fresh blueberries. Pour into prepared pan.
Step 4
Topping: mix together sugar and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter.
Step 5
Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.
Tips
No special items needed.
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