If you’re looking for a deliciously sweet and tangy dessert that’s easy to make, look no further than this divine lemon cake mix! With the added bonus of juicy blueberries, this cake is sure to become a crowd-pleaser at any event or gathering.
Ingredients:
- 1 box lemon cake mix
- 1 cup fresh blueberries
- 3 eggs
- 1 cup water
- 1/2 cup vegetable oil
- Zest of one lemon
Instructions:
- Preheat oven to 350°F (175°C).
- Grease a 9 x 13 inch baking pan with cooking spray.
- In a large mixing bowl, combine cake mix, eggs, water, vegetable oil, and lemon zest. Beat with an electric mixer on medium speed for 2-3 minutes, or until batter is smooth and well-blended.
- Gently fold in blueberries with a spatula.
- Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 slice | Calories: 250 | Total Fat: 12g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 350mg | Total Carbohydrates: 33g | Dietary Fiber: 1g | Sugars: 19g | Protein: 3g
Cooking Time:
Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 35-40 minutes
Equipment:
- 9 x 13 inch baking pan
- Cooking spray
- Large mixing bowl
- Electric mixer
- Spatula
- Wire rack
Serving Suggestions:
This cake is perfect on its own or topped with whipped cream and fresh blueberries. It’s also delicious with a scoop of vanilla ice cream on the side.
Variations:
- Replace blueberries with raspberries or strawberries for a different flavor twist.
- Add a teaspoon of vanilla extract to the batter for an extra layer of flavor.
- Replace water with buttermilk for a richer, creamier taste.
Substitutions:
- Use a gluten-free cake mix for a gluten-free version of this recipe.
- Replace vegetable oil with melted coconut oil for a healthier alternative.
- Use frozen blueberries instead of fresh if fresh berries are not available.
Storage:
This cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap tightly with plastic wrap and freeze for up to 3 months.
Tips:
- Be sure to grease your baking pan well to prevent sticking.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This will prevent the cake from breaking apart.
- If you’re using frozen blueberries, be sure to thaw them first and drain any excess liquid before adding them to the batter.
Notes:
This recipe yields 12-16 servings depending on the size of your slices.
Frequently Asked Questions:
- Can I use a different type of cake mix?
- Can I use canned blueberries?
- Can I use a different type of oil?
- Can I make this cake ahead of time?
Yes, you can substitute any type of cake mix for the lemon cake mix in this recipe.
Fresh blueberries are recommended for this recipe. Canned blueberries may be too soft and could affect the texture of the cake.
Yes, you can use any type of neutral-flavored oil such as canola or grapeseed oil in place of vegetable oil.
Yes, you can make this cake up to 1 day in advance. Store in an airtight container at room temperature until ready to serve.
Personal Thoughts:
This lemon cake mix with blueberries is one of my favorite desserts to make because it’s so easy and always turns out perfectly. The tangy lemon flavor pairs perfectly with the sweet burst of blueberries, and it’s a great dessert for any occasion. I highly recommend giving this recipe a try!
Summing it Up:
This lemon cake mix with blueberries is a perfectly balanced sweet treat that’s sure to impress. With a quick and easy preparation, it’s great for any occasion, and the added bonus of juicy blueberries makes it even more irresistible. Give this recipe a try today!
