Part cake, part oatmeal, this creative use for yellow cake mix and quick oats gets its signature flavor from lemon peel, fresh blueberries and a citrus glaze. A real keeper, this recipe is sure to be the hit of any brunch table.
Lemon Blueberry Cake-Mix Baked Oatmeal
- Prep Time 25 min
- Total 1 hr 35 min
- Servings 15
- Ingredients 11
Ingredients
Cake
- 4 cups milk
- 2 cups quick-cooking oats
- 1/2 cup butter, cut into tablespoons
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 3 eggs
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
Instructions
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Step1Heat oven to 350°F. Spray bottom and sides of 13x9-inch baking dish with cooking spray.
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Step2In 4-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2 to 3 minutes or until butter has melted. Beat in cake mix, eggs, lemon zest, vanilla and salt with spoon until well blended. Stir in 1 cup of the blueberries. Pour into pan. Sprinkle remaining 1/2 cup berries on top.
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Step3Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before glazing.
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Step4When ready to serve, in small bowl, stir powdered sugar and 1 tablespoon lemon juice until well blended. If frosting is too thick to drizzle, add additional lemon juice, 1 teaspoon at a time. Drizzle over cake. Use large spoon for serving.
Nutrition
Nutrition Facts are not available for this recipe
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