My inspiration for this cake recipe came from a Bumbleberry Cake in a cookbook at my mother’s house.  I was trying to come up with cake that didn’t need icing and combined fresh fruit for the summer, and this Summer Berry Lemon Cake turned out delicious.  In fact, my sister who tries out most of my recipes said that this is her favorite cake recipe so far. The Land O Lakes Cinnamon Sugar Butter deliciously combined with the brown sugar and fruit, and the topping paired perfectly with the rich lemon cake.  I do have to say that the cake tastes much better than it looks…enjoy!

Summer Lemon Berry Cake

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 12 servings

Serving size: 1/12 of pan


  • 15.25 oz box Betty Crocker® Supermoist Lemon Cake Mix
  • 1 cup fresh fresh blueberries
  • 1 cup raspberries
  • 1 cup fresh strawberries, sliced
  • 2 Tbsp Land O'Lakes® Cinnamon Sugar Butter
  • ½ cup brown sugar
  • 2 egg whites
  • 6 oz container plain, non-fat Greek yogurt
  • 1 tsp lemon extract
  • Optional*:
  • Cool Whip® Free Topping


  1. Preheat oven to 350 degrees. Lightly coat a 13x9 cake pan with nonstick cooking spray.
  2. In a small bowl, melt Land O Lakes Cinnamon Sugar Butter. Pour melted butter into the bottom of cake pan.
  3. Evenly sprinkle brown sugar onto melted butter into pan.
  4. Evenly add blueberries, raspberries, and strawberries onto brown sugar and butter.
  5. In a large mixing bowl, mix cake mix, Greek yogurt, lemon extract, egg whites, and 1¼ cups of water. Mix until batter is smooth.
  6. Pour cake mix on top of berries in cake pan.
  7. Bake cake for 38-40 minutes until lightly golden brown and toothpick or fork inserted into cake comes out clean.
  8. Let cake cool for 5-10 minutes and then turn upside down onto a cookie sheet or large platter.
  9. Serve cake warm with Cool Whip® Free (optional).

Nutrition Information

Per Serving (1/12th of pan):

Calories: 172

Fat: 3g

Carbohydrates: 35g

Fiber: 1g

Protein: 3.1g

Sugars: 21.9g

WWP+: 5