Blueberry Buckle Cake

By carol gorman

Ingredients

• 1-1/2 cups flour
• 1/2 cup packed brown sugar
• 1 tsp. ground cinnamon
• 1/2 cup cold non-hydrogenated margarine
• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 Tbsp. lemon zest
• 4 cups fresh blueberries
• 1 cup thawed Cool Whip Whipped Topping

Details

Servings 16
Preparation time 20mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 375ºF.

Mix first 3 ingredients in large bowl. Use your fingers to mix in the margarine until mixture forms coarse crumbs.

Mix cake mix, dry pudding mix and zest, then use to prepare cake batter as directed on package. Stir in blueberries; pour into 13x9-inch pan sprayed with cooking spray. Sprinkle with crumb mixture.

Bake 45 to 50 min. or until toothpick inserted in centre comes out clean. Cool slightly. Serve warm topped with Cool Whip.