Blueberry Lemon Cake with a Cinnamon Swirl
Created by whats4dinner on July 4, 2014
- Servings: 16
- Prep Time: 15m
- Cook Time: 35m
- Recipe #12987
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: Lightly spray a 13” x 9” baking dish with non-stick cooking spray.
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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.
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Step 4: Topping: mix together sugar and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter.
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Step 5: Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.
Nutritional Facts
- 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