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Blueberry-Lemon Cake

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Blueberry-Lemon Cake
  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 16
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Canned pie filling creates the fruity wow for an easy layer cake.
Updated Jul 14, 2011

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms only of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
  • 2
    Make and cool cake as directed on box, using whole eggs and adding lemon peel with the water and oil.
  • 3
    Place 1 cake layer, rounded side down, on serving plate. Spread 2/3 cup pie filling over layer. Top with second layer, rounded side up. Frost side with frosting, building up a slight edge at top of cake. Spread 2/3 cup pie filling over top of cake to frosted edge. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cover and refrigerate remaining pie filling to use over ice cream or vanilla yogurt.
  • tip 2
    Use your favorite flavor of pie filling instead of the blueberry.

Nutrition

280 Calories, 11g Total Fat, 2g Protein, 42g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Trans Fat
1 1/2g
Cholesterol
40mg
13%
Sodium
250mg
10%
Potassium
40mg
1%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
3%
Sugars
29g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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