Description
A quick and family-friendly dessert featuring a buttery lemon blueberry cake layered with a zesty glaze. Perfect for last-minute gatherings or satisfying sweet cravings in under 50 minutes.
Ingredients
1 box yellow cake mix (vegetable oil type preferred)
3 large eggs
1/3 cup milk, non-alcoholic (like oat or almond milk)
1/3 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 teaspoon salt
1 1/2 cups fresh blueberries, gently patted dry
1 cup confectioners’ sugar, sifted
Zest and juice of 1 lemon
2 tablespoons milk, non-alcoholic
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Whisk together cake mix, eggs, and milk until fully incorporated.
Fold in flour, softened butter, and salt until the batter is smooth.
Spread half the batter into the prepared pan.
Scatter blueberries evenly over the batter.
Add the remaining batter to create a second layer.
Bake for 35 to 40 minutes or until a toothpick comes out clean.
Cool completely before preparing the glaze.
In a bowl, whisk together confectioners’ sugar, lemon zest, and juice until smooth. If too thick, add additional non-alcoholic milk, a tablespoon at a time.
Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing into 12 equal portions.
Notes
Ensure the boxed cake mix is halal-certified and alcohol-free. Blueberries can be replaced with fresh raspberries or blackberries for a twist. Store leftovers in an airtight container at room temperature for up to two days.
- Prep Time: 20
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 380
- Sugar: 30g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 45mg