Blueberry-Lemon Cake Supreme

Pat Duran


This recipe will work well with complimenting cake mix and fruit or pie filling.

Duncan Hines photo.


★★★★★ 3 votes

8-10 servings
15 Min
35 Min


  • CAKE:

  • 18 oz
    pkg. lemon cake mix
  • 3/4 c
  • 1 1/2 c
    brown sugar, firmly packed
  • 2 c
    blueberries, if frozen -thaw and drain first
  • 1 c
    thawed whipped topping

  • 1 c
    thawed whipped topping
  • 2 + Tbsp
    powdered sugar

How to Make Blueberry-Lemon Cake Supreme


  1. Heat oven to 350^.
    Melt butter equally in two 8-inch round cake pans. Sprinkle brown sugar equally in each pan. Arrange blueberries equally in each pan.
  2. Mix cake as directed on package. Pour batter equally over fruit in pans. Bake at 350^ for 35 minutes, or until cake tests done with a toothpick test.
    Let stand 4 minutes for topping to set. Then turn out onto cake plate-fruit side up.Remove other cake to wire rack to cool-fruit side up; cool completely.
  3. When cakes are cool spread some whipped cream topping on top of the cake on the plate; place cake from the rack berry side up on top of the cream topping. Frost sides of cake with remaining whipped topping mixture. Store in refrigerator.

Printable Recipe Card

About Blueberry-Lemon Cake Supreme

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy For Kids

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