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Blueberry Lemon Cake

  • 3 c. fresh or frozen blueberries
  • 1 (18.5 oz.) box lemon cake mix
  • 2 tsp. grated lemon peel
  • 1/2 c. sugar
  • 1/2 tsp. cinnamon
    Glaze:
  • 1 c. powdered sugar
  • 1-2 Tbsp. lemon juice

Preparation:

In a greased 9"x13" pan, spread blueberries evenly. Mix cake mix according to directions on box. Add lemon peel. Mix well. Pour evenly over blueberries. In a small bowl, mix cinnamon and sugar. Sprinkle over top of cake. Bake at 350° for 30-35 minutes or until done. Mix glaze in a small measuring pitcher. Use more or less lemon juice depending on how thick you like your glaze. Drizzle over cooled cake. Serves 20 people.