Description
Enjoy a delightful Creamy Whipped Lemon Blueberry Cake. This cake combines the tangy flavor of lemon, the sweetness of blueberries, and a creamy whipped topping for a perfect dessert.
Ingredients
Scale
- 1 box lemon cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 pint fresh blueberries
- 1 container (8 oz) whipped topping, thawed
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine lemon cake mix, water, oil, and eggs. Mix well.
- Gently fold in blueberries.
- Pour batter into a greased and floured 9×13 inch baking pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool completely.
- Spread whipped topping evenly over the cake.
- Refrigerate for at least 30 minutes before serving.
Notes
- For a richer flavor, add lemon zest to the cake batter.
- You can use frozen blueberries if fresh are not available, but do not thaw them before adding to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg