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Follow the easy directions to make Lemon Blueberry Cake from scratch or using a cake mix. Preheat oven to 350ºF. Grease a 13 X 9 inch baking pan. Set aside. In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition.
Prepare a yellow cake mix according to directions, adding 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries. Bake in 9X13 pan or two 9″ cake pans.
Lemon Blueberry Sheet Cake, homemade or from a cake mix, may be made up to 2 days ahead of time and store, covered, in the refrigerator. For optimal serving, let it set out to come to room temperature at least an hour before serving. Cover and store in the refrigerator.
This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
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