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Lemon Blueberry Cake

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  • 1 (18.25 ounce) box yellow cake mix
  • 1 lemon
  • 2 cups fresh or frozen blueberries
  • 1 1/2 cups water
  • 1 (6 ounce) box lemon flavored gelatin
  • Powdered sugar
  • 1 (8 ounce) container frozen whipped topping, thawed


  1. Heat oven to 375 degrees F. Lightly spray a 9 x 13-inch baker with vegetable oil using Kitchen Spritzer.
  2. Prepare cake mix according to package directions.
  3. Zest lemon to yield 1 tablespoon zest; stir into batter. Pour batter into prepared Baker spreading evenly; sprinkle with blueberries.
  4. In bowl, microwave water on HIGH for 2 1/2 to 3 minutes or until boiling. Whisk in gelatin until dissolved. Pour gelatin mixture evenly over top of batter.
  5. Bake for 30 to 35 minutes or until cake tester inserted in center comes out clean.
  6. Cool slightly; sprinkle with powdered sugar.
  7. To serve, spoon warm cake into dessert bowls. Garnish with whipped topping.

Recipe credit: Pampered Chef