Posted by Lemon Blueberry Cake on May 22, 2001 at 22:05:33:
In Reply to: lemon-blueberry coffee cake posted by Kathy Lee on May 22, 2001 at 19:55:34:
Lemon Blueberry Cake
(from Season's Best Spring/Summer '97)
1 package (18.25 ounces) yellow cake mix
1 lemon
2 cups fresh or frozen blueberries
1 1/2 cups water
1 package (6 ounces) lemon flavored gelatin
Powdered sugar
1 container (8 ounces) frozen, whipped topping, thawed
Preheat oven to 375 degrees. Lightly spray 9x13" baker with vegetable oil using Kitchen Spritzer. Prepare cake mix according to package directions. Zest lemon to yield 1 tablespoon zest; stir into batter. Pour batter into prepared Baker spreading evenly; sprinkle with blueberries. In bowl, microwave water on HIGH 2 1/2-3 minutes or until boiling. Whisk in gelatin until dissolved. Pour gelatin mixture evenly over top of batter. Bake 30-35 minutes or until cake tester inserted in center comes out clean. Cool slightly; sprinkle with powdered sugar. To serve, spoon warm cake into dessert bowls. Garnish with whipped topping.