Don't just say it, bake it.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


Don't just say it, bake it.™

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cakes Another Cakes Recipe »

Cakes

Lemon Blueberry Cake

Vicki Hargis Recipe shared by:
| Follow this Baker

Lemon cake with a delightful addition

  • Hands-On Time: 15 Minutes
  • Total Time: 45 Minutes
  • Servings:
  • Rating:

Ingredients

  • 1 Box of Duncan Hines Lemon Supreme cake mix
  • 2 16 oz. bags of frozen blueberries (thawed)
  • 1 box of Confectioners sugar
  • Lemon extract
  • Eggs
  • Oil (if cake mix calls for it)

Baking Instructions

  1. CAKE
  2. 1. Pour cake mix into good size mixing bowl.
  3. 2. Use instructions for cake mix with exception of adding water.
  4. 3. Add 16 oz. bag of blueberries
  5. 4. (Use your own judgement of how much water to add for consistency of batter. 1/3 cups
  6. should be enough.
  7. 5. Mix thoroughly.
  8. 6. Spray cooking pan. (I use canola spray and a 13 x 9 glass dish)
  9. 7. Use cooking guide on cake mix box.
  10. 8. When cake is done use a fork to poke holes in cake and let cool (doesn't have to be
  11. be completely cooled)
  12. ICING
  13. 1. Empty the other 16 oz. bag of blueberries in small mixing bowl.
  14. 2. Add Confectioners sugar (I use almost a full box)
  15. 3. Add a little lemon extract. (I don't measure, I just pour a little, maybe about 1 tablespoon)
  16. 4. Mix well, then pour over cake evenly.
  17. 5. Cover cake and let sit for a few hours. This allows the icing to ooze into the cake and
  18. makes it extra moist.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Moister Cake & Easy to Frost

Moister Cake & Easy to Frost

After you cool the cakes in the cake pans, loosen the cakes in the pan and turn upside down on a piece of reynolds wrap...large enough to wrap each layer like a package. Put each layer in the freezer marked with flavor and cake size. Prepare your boards, buttercream, filling etc. When you take frozen cakes from the freezer you will notice that one side is flatter and gives a crisper edge for the top layers. The cake will be easy to frost,not drag crumbs as much and is the moistest cake ever.


Professional Curves

Professional Curves

Use a non-flexible thin knife when cutting around curved stencils for a professional look.





Keep Exploring

Back to Top
X

New Products

Cake Mixes

Cake Mixes

Classic

Signature

Decadent

Seasonal

Frosting

Creamy

Whipped

Brownies

Muffins

Comstock® and Wilderness Fruit Fillings

Apple

Berry Medley

Blackberry

Blueberry

Cherry

Lemon/Lime

Peach

Raspberry

Strawberry

Fruit Toppers