Lemon Cake with Blueberries

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Who: St. Patrick’s Church

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Lemon Cake with Blueberries


  • 1/2 c. butter cubed
  • 4 tsp. lemon peel grated and divided
  • 1 pkg. Yellow cake mix
  • 1 c. sugar
  • 4 c. fresh or frozen blueberries
  • 1/4 c. Lemon juice
  • Whipped cream optional


  • In small saucepan, melt butter; stir in sugar until well mixed. Add 2 tsp. lemon peel. Pour into greased 9x13” pan. Arrange blueberries in a single layer over top; set aside. Prepare cake batter according to package directions, but omit 1/4 c. of the water and add 1/4 c. lemon juice and the remaining 2 tsp. lemon peel. Carefully pour over blueberries. Bake at 350 degrees for 30-35 minutes or until toothpick in- serted near center comes out clean. Cool. Serve with whipped cream if desired.