Blueberry Lemon Shortcake
User Reviews
3.9
Blueberry Lemon Shortcake
Description
The recipe starts by mixing lemon cake mix with eggs, vegetable oil, lemon juice, and water, creating a batter that retains some lumps but bakes up moist and tender. The cake bakes in a 9x13 pan at 350°F until a toothpick tests clean, yielding a soft lemon-flavored base.
Meanwhile, a blueberry sauce is prepared by simmering fresh blueberries with water, lemon juice, sugar, and cornstarch dissolved in water. The sauce thickens gently over about five minutes without mashing the berries, resulting in a juicy topping with a rich purple color and bright lemon notes.
Whipped cream, optionally sweetened and vanilla-flavored, is beaten to soft peaks to add a creamy, airy element. The cake is sliced into 12 pieces, then served with generous blueberry sauce and a dollop of whipped cream for a combination of textures and flavors that balance sweet, tart, and creamy.
Ingredients
- 1 box cake mix Duncan Hines Lemon Supreme
- 3 large egg
- 1/3 cup vegetable oil
- 2/3 cup water
- 1/3 cup lemon juice fresh
- 1 1/2 pounds blueberries rinsed, fresh
- 1 cup water
- lemon juice of 1
- 1/2 cup sugar
- 2 Tbsp cornstarch dissolved in 4 Tbsp water
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar optional
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350F Spray a 9x13 baking pan and set aside.
- In a large mixing bowl whisk together the cake mix, eggs, vegetable oil, lemon juice, and water. Whisk until well blended. There will be some lumps, don't worry. Pour the batter into the prepared pan and bake for 22 -25 minutes, or until a toothpick inserted in the center comes out without wet batter clinging to it. Set the cake aside to cool.
- Put the blueberries, water, lemon juice, sugar, and dissolved cornstarch in a saucepan and bring to a boil. Lower the heat and simmer for about 5 minutes, until the sauce thickens and turns dark purple. Stir carefully so you don't mash the blueberries.
- Whip the cream with the sugar and vanilla until soft peaks form.
- Slice the cake into 12 pieces and serve with the blueberry sauce and whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 339mg | 14% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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