Lemon Blueberry Cake Mix Baked Oatmeal Recipes

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LEMON BLUEBERRY CAKE-MIX BAKED OATMEAL

Part cake, part oatmeal, this creative use for yellow cake mix and quick oats gets its signature flavor from lemon peel, fresh blueberries and a citrus glaze. A real keeper, this recipe is sure to be the hit of any brunch table.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h35m

Yield 15

Number Of Ingredients 11



Lemon Blueberry Cake-Mix Baked Oatmeal image

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch baking dish with cooking spray.
  • In 4-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2 to 3 minutes or until butter has melted. Beat in cake mix, eggs, lemon zest, vanilla and salt with spoon until well blended. Stir in 1 cup of the blueberries. Pour into pan. Sprinkle remaining 1/2 cup berries on top.
  • Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before glazing.
  • When ready to serve, in small bowl, stir powdered sugar and 1 tablespoon lemon juice until well blended. If frosting is too thick to drizzle, add additional lemon juice, 1 teaspoon at a time. Drizzle over cake. Use large spoon for serving.

Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 0 g

4 cups milk
2 cups quick-cooking oats
1/2 cup butter, cut into tablespoons
1 box Betty Crocker™ Super Moist™ yellow cake mix
3 eggs
1 tablespoon finely grated lemon zest
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups fresh blueberries
1/2 cup powdered sugar
1 to 2 tablespoons fresh lemon juice

LEMON BLUEBERRY CAKE

This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind.

Provided by Kamill

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10



Lemon Blueberry Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
  • Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
  • Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
  • Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
  • Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 46.8 g, Cholesterol 47.7 mg, Fat 24.1 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 333.2 mg, Sugar 36.3 g

1 (16.25 ounce) package white cake mix
1 ¼ cups water
3 egg whites
⅓ cup vegetable oil
2 teaspoons lemon extract
1 cup cold heavy whipping cream
1 (8 ounce) package cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
⅓ cup blueberry pie filling

LEMON BLUEBERRY OATMEAL

I'm not sure about the amount of lemon juice; I used a fresh lemon, and squeezed it over the bowl. Adjust it to however "citrusy" a flavor you would like.

Provided by brokenburner

Categories     Low Protein

Time 4m

Yield 1 serving(s)

Number Of Ingredients 5



Lemon Blueberry Oatmeal image

Steps:

  • .Combine all ingredients in a microwave-safe bowl.
  • Microwave on HIGH for one and a half minutes, or until desired consistency is reached.

Nutrition Facts : Calories 131.7, Fat 2.1, SaturatedFat 0.4, Sodium 6.1, Carbohydrate 26.7, Fiber 3.6, Sugar 6.1, Protein 4.2

1 (28 g) packet instant oatmeal, plain
2 (1 g) packets Splenda sugar substitute
1 tablespoon lemon juice
1/4 cup blueberries
2/3 cup water

BLUEBERRY OATMEAL BREAKFAST CAKE

Got this one from my mom. I haven't tried it yet but will this summer. Posted for safe-keeping. From Gooseberry Patch Hometown Favorites.

Provided by ratherbeswimmin

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12



Blueberry Oatmeal Breakfast Cake image

Steps:

  • Add the flour, oats, baking powder, salt, egg, sugar, 3/4 cup milk, and oil to a mixing bowl; stir to mix.
  • Fold in the blueberries.
  • Spread batter into lightly greased 8x8 inch baking pan.
  • Bake in a 400° oven for 20-25 minutes or until pick comes out clean.
  • In a small bowl, mix together the powdered sugar, almond extract, and 3 teaspoons milk.
  • Pour/drizzle over warm cake; serve.

1 1/3 cups all-purpose flour
3/4 cup quick-cooking oats, uncooked
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup sugar
3/4 cup milk, plus
3 teaspoons milk, divided
1/4 cup oil
1 cup blueberries
1/2 cup powdered sugar
1/2 teaspoon almond extract

EASY LEMON-BLUEBERRY BUNDT® CAKE

No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake.

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 14

Number Of Ingredients 10



Easy Lemon-Blueberry Bundt® Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
  • Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
  • Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
  • Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 39.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 269.8 mg, Sugar 28.7 g

cooking spray
1 (15.25 ounce) package lemon cake mix, divided
¾ cup milk
½ (8 ounce) package Neufchatel cheese, softened
¼ cup freshly squeezed lemon juice
2 eggs, at room temperature
1 tablespoon lemon zest
1 cup blueberries, fresh or frozen
1 ½ cups powdered sugar
3 tablespoons lemon juice, or more as needed

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