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Lemon-Blueberry Cake
Lemon-Blueberry Cake

Lemon-Blueberry Cake

3 Hr(s) 36 Min(s)
20 Min(s) Prep
3 Hr(s) 16 Min(s) Cook
A little sweet and a little sour, there's a little bit of something for everyone to enjoy in our Lemon-Blueberry Cake from beginning to end.
What You Need
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16 servings
Original recipe yields 16 servings
1-1/4 cups fresh blueberries, divided
1 pkg. (2-layer size) yellow cake mix, divided
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding, divided
Zest of 1 lemon, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered sugar, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup cold milk
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Let's Make It
1
Heat oven to 350ºF.
2
Toss 1 cup blueberries with 1/4 cup dry cake mix; set aside. Use remaining cake mix to prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Stir in blueberry mixture and half the lemon zest.
3
Pour into 2 greased and floured 9-inch square pans.
4
Bake 33 to 36 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
5
Mix cream cheese, 2 Tbsp. sugar and remaining lemon zest in medium bowl until blended. Whisk in half the COOL WHIP. Stack cakes on plate, filling layers with cream cheese mixture.
6
Beat remaining pudding mix, remaining sugar and milk in separate medium bowl with whisk 2 min. Stir in remaining COOL WHIP. Spread onto top and sides of cake. Top with remaining blueberries.
7
Refrigerate 2 hours or until chilled.
Kitchen Tips
Tip 1
Substitute
Substitute raspberries or thawed frozen blueberries for the fresh blueberries.
Tip 2
Variation
Prepare using 2 (8- or 9-inch) round pans, adjusting baking time if needed until toothpick inserted in centers of cakes comes out clean.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 320mg
14%
Total Carbohydrates 36g
13%
Dietary Fibers 1g
4%
Sugars 25g
50%
Protein 3g
6%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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