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


  • 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


  • 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.