Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.