Blueberry-Lemon Sweet Tea Cake
Fresh lemon and juicy blueberries are paired with Southern-style sweet tea for an easy-to-make summertime cake that brings back memories of lazy sunny afternoons.
Serves: 24Prep: 25 minutesCook: 1 hour 45 minutesTotal: 2 hours 10 minutesDifficulty: Medium
Serves: 24
Ingredients
- 1 box (15.25 oz.) lemon cake mix, divided
- 1 cup Gold Peak® Sweet Tea
- 1⁄2 cup butter, melted
- 3 eggs
- 1 cup fresh blueberries
- 1⁄2 cup butter, softened
- 3 tablespoons lemon juice
- 2 tablespoons Gold Peak® Sweet Tea
- 1 tablespoon grated lemon peel
- 1 pound powdered sugar (4 cups)
- 1 cup fresh blueberries
Directions
- Heat oven to 350°F. Coat 13”x9” baking pan with cooking spray.
- Reserve 3 tablespoons of the lemon cake mix. Combine remaining cake mix, 1 cup sweet tea, melted butter and eggs in large bowl.
- Beat at medium speed 60 seconds or until blended. Toss 1 cup blueberries with reserved cake mix in small bowl to coat. Gently fold into cake batter and pour into pan.
- Bake 30-35 minutes or until top springs back when lightly pressed and toothpick inserted in center comes out clean. Cool in pan on wire rack.
- To make frosting, combine softened butter, 2 tablespoons of the lemon juice, sweet tea and lemon peel in large bowl. Beat at medium speed until soft and creamy.
- Slowly beat in powdered sugar, adding additional lemon juice to desired consistency.
- Spread over cake; sprinkle with blueberries.