Lemon-Blueberry Coffee Cake


150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)

A tried & true favorite…the combination of the lemon and blueberry is oh-so good! Delicious warm or cold.

  • Yield: 12 Servings


  • 18¼ oz. pkg. lemon cake mix
  • ½ c. butter, softened
  • 2 eggs
  • 0.66 c. milk
  • 1 c. fresh or frozen blueberries
How to Make It
  1. In a large bowl, combine dry cake mix and butter; mix until crumbly. Set aside 1-1/4 cups of crumb mixture for topping. To remaining crumb mixture, add eggs and milk. Beat with an electric mixer on medium speed for 2 minutes.
  2. Spread batter in a greased and floured 13"x9" baking pan. Top with fresh or frozen berries and reserved crumb mixture. Bake at 325 degrees for 25 to 30 minutes.

Leave A Reply

%d bloggers like this: