Blueberry-Lemon Cake

Makes 16
Prep 20 m
Bake 50 m



  1. 1 of 1 Heat oven to 350 degrees F. Line 9-inch-square baking pan with foil, leaving overhang. Coat with cooking spray.


  1. 1 of 1 In bowl, combine flour, sugar, cinnamon, nutmeg. Cut in butter until crumbly. Toss in walnuts.


  1. 1 of 2 In large bowl, beat butter and sugar until smooth, 2 minutes. Beat in egg, vanilla and yogurt. Alternately beat in baking mix with milk. Scrape into prepared pan. Sprinkle with berries, then topping.
  2. 2 of 2 Bake in 350 degrees F oven until toothpick tests clean, 50 minutes. Cool in pan on rack 10 minutes. Lift cake from pan. Let cool. Remove foil. Cut, serve.
Nutrition Information for Blueberry-Lemon Cake
Servings Per Recipe: 16
Per Serving: 3 g sat. fat, 26 mg chol., 7 g Fat, total, 25 g carb., 3 g pro., 170 kcal cal., 146 mg sodium, 1 g fiber
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Printed from 07/23/2019