Please forgive me Romy if I am spelling your first name wrong. She brought this cake to Book Club last month, and it is light and tasty and yummy. We're so glad to have her in the neighborhood.
Lemon Berry Cake
Ingredients:
1 pkg (18 ½ oz box) yellow cake mix
1 Tbsp grated lemon peel
2 cups fresh or frozen blueberries
1 pkg (6 oz box) lemon gelatin
1 ½ cups boiling water
Confectioners' sugar
Whipped cream, optional
Directions:
Prepare cake batter according to package directions. Stir in lemon peel. Pour into a tightly greased 13x9x2 baking pan. Sprinkle with blueberries. Whisk together gelatin and water until gelatin is dissolved. Slowly pour over batter. Bake at 350 degrees F for 33-38 minutes or until a toothpick inserted near the center of cake layer comes out with moist crumbs (cake will set upon cooling). Cool slightly on a wire rack. Dust with confectioners' sugar. Serve warm with whipped cream if desired. Store in the refrigerator.
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