Blueberry Lemon Cake
a.. Prep: 15 min. Bake: 30 min. + cooling
b.. Yield: 9 Servings
a.. 1/4 cup butter, cubed
b.. 1/2 cup sugar
c.. 2 teaspoons grated lemon peel, divided
d.. 2 cups fresh or frozen blueberries
e.. 1 package (9 ounces) yellow cake mix
f.. Whipped cream, optional
a.. In a small saucepan, melt butter; stir in sugar until dissolved. Add 1
teaspoon lemon peel. Pour into a greased 8-in. square baking dish. Arrange
blueberries in a single layer over top; set aside.
b.. Prepare cake batter according to package directions. Stir in the
remaining lemon peel. Carefully pour over blueberries.
c.. Bake at 350° for 30-35 minutes or until a toothpick inserted near the
center of cake comes out clean. Cool on a wire rack. Serve with whipped cream
if desired. Yield: 9 servings.
Editor's Note: If using frozen blueberries, do not thaw.
Nutritional Facts 1 serving (1 piece) equals 233 calories, 8 g fat (4 g
saturated fat), 37 mg cholesterol, 237 mg sodium, 38 g carbohydrate, 1 g fiber,
2 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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