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Quick and easy way to get a lemon and blueberry fix. It’s simple and only uses 8 ingredients, most of which I usually have on hand. It is a moist little cake that hits all the right taste buds!
Ingredients
- 1 cup dried blueberries
- 1 tablespoon all-purpose flour
- 1 (15.25 ounce) package white cake mix
- 2/3 cup water
- 1/3 cup fresh lemon juice
- ¼ cup vegetable oil
- 3 large eggs
- 2 teaspoons lemon zest, or more to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
Step 2
Mix blueberries and flour together in a bowl.
Step 3
Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.
Step 4
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.
Cook’s Notes:
You can use canola oil instead of vegetable.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 126 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Cholesterol23mg | 8% |
| Sodium130mg | 6% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber1g | 2% |
| Total Sugars14g | |
| Protein2g | |
| Vitamin C6mg | 30% |
| Calcium41mg | 3% |
| Iron0mg | 2% |
| Potassium63mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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