Desserts

Blueberry Buckle Cake

rate it now!

photo by:kraft

time

prep:

20 min

total:

1 hr 25 min

servings

total:

15 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1-1/2

cups flour

1/2

cup packed brown sugar

tsp. ground cinnamon

1/2

cup cold butter or margarine, cut into cubes

pkg. (2-layer size) white cake mix

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Tbsp. lemon zest

cups fresh blueberries

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.