Sunday, June 28, 2009

Blueberry Lemon Cake

1 box white cake mix
1 cup blueberries
1 tsp. flour
1 tsp. lemon extract
1 jar lemon curd
1 tub cool whip, thawed

Prepare a boxed white cake mix according to package directions, adding 1 tsp. lemon extract. Toss blueberries with flour and fold into cake batter.

Pour into 2 8 or 9 inch rounds, buttered and floured.

Bake 30-35 minutes, or until browned.

Let cool 15-20 minutes and then put onto cooling rack until completely cooled.

Place bottom layer on cake dish, spread entire jar lemon curd on top of the bottom layer, place top layer cake on top of lemon curd. Frost with cool whip.

Cool in icebox until time to serve. Best if cooled overnight so that cool whip sets.

I served this recipe today at a lunch with Michael's grandparents house. Everyone who had a slice raved about it. Great flavor combination. Go me.

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