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
- 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.
- 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.