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Lemon Berry Cake

Total Time

Prep: 15 min. Bake: 35 min.


12 servings

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.


  • 1 package yellow cake mix (regular size)
  • 1 tablespoon grated lemon zest
  • 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


  1. Prepare cake batter according to package directions. Stir in lemon zest. Pour into a lightly greased 13x9-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 in 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.

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