 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
|
âI always set aside some of my fresh-picked blueberries to make this quick and easy dessert,â says Leona Luecking, West Burlington, Iowa. Lemon flavor sparks the fruit layer and the tender cake. Ingredients:
1/4 cup butter, cubed |
1/2 cup sugar |
2 teaspoons grated lemon peel, divided |
2 cups fresh or frozen blueberries |
1 package (9 ounces) yellow cake mix |
whipped cream, optional |
Directions:
1. 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.
2. Prepare cake batter according to package directions. Stir in the remaining lemon peel. Carefully pour over blueberries.
3. 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.
|
|