Lemon Blueberry Cake
Ingredients
The cake
-
4
cups
blueberries
-
1 ¼
cups
unsweetened shredded coconut
-
⅓
cup
maple syrup
-
2
tablespoons
lemon juice
-
15
ounces
gluten-free cake mix
-
8-10
tablespoons
sliced unsalted butter
For garnish
Instructions
- Preheat the oven to 350°F.
- Combine blueberries, shredded coconut, maple syrup, lemon juice, and 2 tablespoons of cake mix in a bowl and layer this mixture in the bottom of an 8x11-inch baking dish.
- Spread the remaining cake mix evenly over the fruit layer.
- Top with thinly sliced lemon and sliced butter, ensuring the cake mix is well covered.
- Bake for 40-45 minutes, rotating halfway through, until the top is golden brown. If the center is underbaked, cover with foil and bake for an additional 5-10 minutes.
- Allow the cake to cool before serving.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
332
Total fat
14.4g
Total carbohydrates
52.5g
Total protein
1g
Sodium
175mg
Cholesterol
24.4mg
You might also like