Minutes Prep time: 20
Minutes Total time: 60
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (17.83 oz each) Duncan Hines® Dolly Parton’s Blueberry Muffin & Bread Mix
CAKE BATTER:
2 eggs
1/2 cup milk
1/2 cup butter, melted
1/4 cup vegetable oil
2 teaspoons grated lemon zest
1-1/2 tablespoons lemon juice
TOPPING:
1 cup butter, melted
GLAZE:
1 cup confectioners' sugar
2 tablespoons lemon juice
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 54 mg | 5% |
| Carbohydrate | 47 g | 16% |
| Cholesterol | 93 mg | 31% |
| Total Fat | 29 g | 44% |
| Iron | 1 mg | 6% |
| Calories | 462 kcal | 23% |
| Sodium | 239 mg | 10% |
| Protein | 4 g | 7% |
| Saturated Fat | 15 g | 77% |
| Sugars | 31 g | 3% |
| Vitamin C | 2 mg | 4% |
Preheat oven to 350°F. Spray 8x8-inch pan with PAM®. Pour muffin mix into a large bowl. Pour topping mix into a small bowl.
Stir eggs, milk, 1/2-cup melted butter, oil, lemon zest, and 1-1/2-tablespoons lemon juice with muffin mix until well blended. Stir 1 tablespoon melted butter into topping mix until well blended.
Spread batter in pan. Top with streusel topping. Bake 34 to 38 minutes, until toothpick inserted near the top center comes out clean. Cool 5 minutes.
Whisk confectioners’ sugar and lemon juice together in small bowl. Drizzle lemon glaze over cake and serve!
Lemon Glazed Blueberry Crumb Cake
