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 [1] 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 [2], use my Code MGFC30 for 30% off your full price purchase.
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Ingredients:
- 1 box Better Batter Yellow Cake Mix [1]
- 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 [3]. This long skinny pan (13 x 4 x 4) provided plenty of slices, perfect for a party.