If you need a fast and easy gluten free dessert to bring to your next get-together, it’s ok to take a shortcut. This beautiful cake was made with the Better Batter Yellow Cake Mix and it was SO delicious. The cake came out moist and rich, bursting with lemon and blueberry flavor.
Don’t forget – when you shop at Better Batter, use my Code MGFC30 for 30% off your full price purchase.
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Ingredients:
- 1 box Better Batter Yellow Cake Mix
- zest of 1 lemon
- 1-pint fresh blueberries, washed and dried
- 1-1/4 cups water
- 1/2 cup oil
- 3 large eggs
Preparation:
- Prepare cake batter according to package directions, reserving 1 tbsp. of the cake mix for flouring the blueberries.
- Fold in the lemon zest and the floured blueberries.
- Butter the bottom and sides of a large pullman pan 13 x 4 x 4.
- Spoon the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour at 350º. The top will be golden, and cake will be pulling away from the sides. Check the center with a toothpick.
Cool in the pan then transfer to a rack.
You can dust the top with powdered sugar if you like, but it really doesn’t need anything else. The cake is very moist. I brought this to a family gathering and everyone loved it, no one knew it was gluten free!
Notes ♪♫ I baked this cake in a Large Pullman Pan. This long skinny pan (13 x 4 x 4) provided plenty of slices, perfect for a party.
