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Lemon Blueberry Cake

Vicki Hargis Recipe shared by:
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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

Less fat moister cake.

Less fat moister cake.

If you will replace your oil in your cake mixes with pupmkin pie filling the cake will taste so much moister without the oil.


Add a kick to Red Velvet Cake

Add a kick to Red Velvet Cake

When making a Red Velvet Cake, give it a little southern charm by adding a tablespoon of cinnamon to the mix.





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