Blueberry Lemon Cake
Total TimePrep: 15 min. Bake: 30 min. + cooling
This is so delicious! I used a gluten free yellow cake mix so my cook time was much longer, but so worth the wait. This cake is moist and yummy! I did do what another reviewer suggested by adding a bit of lemon juice to my sugar component. I really think this amped up the flavor profile!
I'm definitely going to make this because I love the combination of lemon and blueberries. I will add at least up to 1/4 cup of freshly squeezed lemon juice and reduce the grated lemon zest to less than 1 teaspoon. Believe me, lemon zest alone is not sufficient to give a good balance of lemon taste - besides, too much zest will simply make the cake taste artificial and bitter. And never, ever use bottled lemon juice, which always leaves a bitter aftertaste.
Not as tasty as I expected.
This was great! The lemon really brings out the blueberries, and it was really moist and decedent, especially with whipped cream! :)
wonderful....I would suggest putting a pan under the cake because the blueberries bubbled out in 2 of the corners.
it is in the oven now. I can't wait to try it. I waited till the blueberry's came in fresh for the summer.
this looks great!!