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Lemon Blueberry Cake

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By Betty Crocker Kitchens
Updated Dec 12, 2024
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Lemon Blueberry Cake

  • Prep Time 25 min
  • Total 3 hr 0 min
  • Servings 15
  • Ingredients 11
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Ingredients

Cake

Topping

  • 1 1/4 cups heavy whipping cream
  • 1 teaspoon vanilla

Decoration

  • Fresh blueberries
  • Lemon peel

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. In small bowl, place blueberries. Remove 1 tablespoon dry cake mix; sprinkle over berries, and toss to coat. Set aside.
  • Step 
    2
    In large bowl, place remaining cake mix, cream cheese, lemon peel, lemon extract, water, and eggs. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
  • Step 
    3
    Gently stir in coated blueberries and any remaining dry cake mix. Pour into pan.
  • Step 
    4
    Bake 26 to 31 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
  • Step 
    5
    In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form.
  • Step 
    6
    Frost top of cake with topping. Sprinkle blueberries and lemon peel on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

Nutrition

220 Calories
12g Total Fat
4g Protein
25g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
250mg
10%
Potassium
60mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
11%
Sugars
10g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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