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Blueberry Lemon Cake with a Cinnamon Swirl

Here's how you make Blueberry Lemon Cake with a Cinnamon Swirl
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  • Servings: 16
  • Prep: 15m
  • Cook: 35m
    • The following recipe serves 16 people.

Ingredients

The ingredients are:
  • 1 box (18 ounce) lemon cake mix
  • 1 box (4 serving size) instant cheesecake pudding mix
  • 1 cup ricotta cheese (whole milk)
  • 1/2 cup oil (vegetable oil)
  • 4 large eggs (beaten)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups fresh blueberries (only fresh)
  • TOPPING
  • 1/2 cup granulated sugar
  • 2 teaspoon ground cinnamon
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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