Blueberry Lemon Curd Cake

Ingredients

• Nonstick cooking spray
• 1 16-ounce box sugar-free yellow cake mix
• 1 cup water
• 3 eggs
• ¼ cup canola oil
• 1 tablespoon lemon zest
• ½ (10 ounce) jar lemon curd
• 4 cups no-sugar-added vanilla ice cream, slightly softened
• 1 cup assorted fresh berries

Directions

1. Preheat oven to 325 degrees F. Lightly coat a 10-inch springform pan with cooking spray; line with parchment paper.
2. In a large bowl combine the cake mix, water, eggs, oil and lemon zest. Beat with a mixer on medium for 2 minutes. Pour batter into prepared pan. Bake 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.
3. Spread lemon curd over top of cake; spoon ice cream over lemon curd, smoothing top. Cover and freeze overnight or for 8 hours.
4. Remove from freezer, let stand 5 minutes before removing sides of pan. Top with berries.