Saturday, February 20, 2021
Ingredients
Cake
1
cup fresh blueberries
1
box Betty Crocker™ Super Moist™ yellow cake mix
4
oz (half of 8-oz package) cream cheese, softened
2
tablespoons finely grated lemon peel (from 2 lemons)
1
tablespoon poppy seed
3/4
cup water
1/4
cup lemon juice
2
eggs
Glaze
1 1/2
cups powdered sugar
2
to 3 tablespoons lemon juice
Steps
1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. In small bowl, place blueberries. Remove 1 tablespoon dry cake mix; sprinkle over berries, and toss to coat. Set aside.
2 In large bowl, place remaining cake mix, cream cheese, lemon peel, poppy seed, water, 1/4 cup lemon juice and eggs. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in coated blueberries and any remaining dry cake mix. Pour into pan.
3 Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4 Transfer cake to serving platter. In small bowl, beat powdered sugar and 2 tablespoons lemon juice with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Spread over cake. Store loosely covered at room temperature.
