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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From Chester, Maryland, Karen Ehatt adds tangy taste to a plain yellow cake mix with lemon gelatin and blueberries. Serve warm with a dollop of sweet whipped cream, she suggests. Ingredients:
1 package yellow cake mix (regular size) |
1 tablespoon grated lemon peel |
2 cups fresh or frozen blueberries |
1 package (6 ounces) lemon gelatin |
1-1/2 cups boiling water |
confectioners' sugar |
whipped cream or topping, optional |
Directions:
1. Prepare cake batter according to package directions. Stir in lemon peel. Pour into a lightly greased 13-in. x 9-in. baking dish. Sprinkle with blueberries. In a small bowl, whisk gelatin and water until gelatin is dissolved. Slowly pour over batter.
2. Bake at 350° for 33-38 minutes or until a toothpick inserted near the center of cake layer comes out with moist crumbs (cake will set upon cooling). Cool slightly on a wire rack. Dust with confectioners' sugar. Serve warm with whipped cream if desired. Store in the refrigerator. Yield: 12 servings.
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