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Lemon Blueberry Cake-Mix Baked Oatmeal

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  • Prep 25 min
  • Total 1 hr 35 min
  • Servings 15
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Part cake, part oatmeal, this creative use for yellow cake mix and quick oats gets its signature flavor from lemon peel, fresh blueberries and a citrus glaze. A real keeper, this recipe is sure to be the hit of any brunch table.
By Betty Crocker Kitchens
Updated Feb 2, 2017
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Ingredients

Cake

Glaze

  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons fresh lemon juice

Steps

  • 1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch baking dish with cooking spray.
  • 2
    In 4-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2 to 3 minutes or until butter has melted. Beat in cake mix, eggs, lemon zest, vanilla and salt with spoon until well blended. Stir in 1 cup of the blueberries. Pour into pan. Sprinkle remaining 1/2 cup berries on top.
  • 3
    Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before glazing.
  • 4
    When ready to serve, in small bowl, stir powdered sugar and 1 tablespoon lemon juice until well blended. If frosting is too thick to drizzle, add additional lemon juice, 1 teaspoon at a time. Drizzle over cake. Use large spoon for serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    To ensure success in this recipe, use quick-cooking oats for best results.
  • tip 2
    One medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.

Nutrition

Nutrition Facts are not available for this recipe
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