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So moist. So delicious. And so much more.™

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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.

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Tips

Removing Muffins

Removing Muffins

To remove muffins, cupcakes, biscuits, etc., from a muffin pan, simply place the pan on a damp towel for 1 minute. They will remove with ease!


flouring cake pans

flouring cake pans

when banking a cake put floured cake pan in freezer, while mixing cake and finished product will remove without bottom of cake stuck to pan





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