Lemon cake is my “go to” cake during the summer months. One of my favorite things to do with lemon cake mix is to mix it together with other flavors of summer–what better than–blueberries?! You can do this with a variety of different berries–raspberries, strawberries or other summer fruits.
I use quite a few substitutions and because of this, the cake comes out more light and airy. If you’d like a denser cake, add an egg yolk or two with your egg whites. You will still have a smarter dessert option by omitting oil.
What you will need-
-Lemon cake mix
****It should be mentioned that you want to follow the cake mix instructions, every brand has different measurements for water, eggs, baking time, temperature etc…****
-1 cup water
-9 tbsp egg beaters (instead of eggs)
-1/3 cup unsweetened applesauce (to replace oil)
-1 cup blueberries
Again, it’s important to follow measurements on your box of cake mix. Preheat oven accordingly–mine instructed 350 degrees. If your instructions call for 1/4 cup oil, simply replace with 1/4 cup of applesauce instead!
Combine all ingredients as stated on your box of cake mix. In a seperate bowl, semi mash some of the blueberries, add to cake batter and fold in.
I used a bundt pan and cooked accordingly, about 35 minutes. Once done, let the cake cool before cutting. Serves 10