Name: Lemon Blueberry Magic Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: Cooking spray; 5 cups mini marshmallows (from 1 [10-oz.] bag); 1 (15.25-oz.) box lemon cake mix (such as Duncan Hines Lemon Supreme); 1/2 cup vegetable oil; 3 large eggs; 1 3/4 cups tap water, divided; 1 teaspoon grated lemon zest; 1 (3 ounce) box lemon gelatin dessert mix, such as Jell-O®; 2 cups frozen blueberries; confectioner’s sugar, for dusting

Lemon Blueberry Magic Cake

This lemon blueberry magic cake is bright and jammy. Wonderfully nostalgic, this cake transforms as it bakes. The blueberries sink into a luscious, jam-like bottom layer, while the marshmallows rise and caramelize into a glossy, golden top. In between, the lemon cake stays tender and citrusy with a soft, pudding-like center. It is sweet, tangy, gooey, and lightly crisp at the edges.

1 hr 25 min total 15 min prep 50 min cook 12 341 cal

Instructions

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1 Preheat the oven to 350 degrees F (180 degrees C). Generously coat a 9x13-inch baking pan with cooking spray.
2 Spread marshmallows evenly over the bottom of the prepared pan. Whisk together cake mix, oil, eggs, and 1 cup water in a bowl until smooth. Fold in lemon zest. Gently pour batter evenly over marshmallows, spreading to reach the edges of pan. Do not stir.
3 Sprinkle gelatin powder evenly over top. Sprinkle blueberries evenly over gelatin. Carefully drizzle remaining 3/4 cup water evenly over pan until most of the gelatin has dissolved.
4 Bake in the preheated oven until the top is golden brown and set and edges are bubbling, about 50 minutes. Let cool at least 20 minutes or to room temperature. Dust with confectioner's sugar and serve. Recipe developed by Marianne Williams