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Desserts

Blueberry Buckle Cake

Blueberry Buckle Cake recipe
photo by:kraft
time
prep:
20 min
total:
1 hr 25 min
servings
total:
15 servings
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What You Need

1-1/2
cups  flour
1/2
cup  packed brown sugar
1
tsp.  ground cinnamon
1/2
cup  cold butter or margarine, cut into cubes
1
pkg.  (2-layer size) white cake mix
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
Tbsp.  lemon zest
4
cups  fresh blueberries
1
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 375ºF.

MIX first 3 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture forms coarse crumbs.

PREPARE cake batter as directed on package. Add dry pudding mix and zest; beat 2 min. Stir in blueberries; pour into 13x9-inch pan sprayed with cooking spray. Sprinkle with crumb mixture.

BAKE 45 to 50 min. or until toothpick inserted in center comes out clean. Cool slightly. Serve topped with COOL WHIP.

Kraft Kitchens Tips

Substitute
Prepare using COOL WHIP LITE Whipped Topping.
Food Facts
For best results, use only fresh blueberries when preparing this cake. When baked, the berries and cake batter separate to form a layer of berries on the bottom with a lemon-scented layer of white cake on top.
Special Extra
To serve warm, reheat cake (in pan) in a 350ºF oven for 10 to 15 min. or just until warmed.
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