I love blueberries and this cake is one awesome way to enjoy them. I always keep some in my fridge whenever I’m craving for it (which is all the time). So, to make sure my cake is fresh even if I already cut it, I either cover all the cut areas with plastic wrap or if I have some leftover frosting, I normally frost the sides of the cake (to prevent the cake from drying). Although, I prefer the frosting option if you know what I mean.
INGREDIENTS
1 (15.25oz). box vanilla cake, plus ingredients called for on the box
Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish
1 3/4 cup fresh blueberries, divided
3 tbsp. all-purpose flour
1 cup (2 sticks) butter, softened
3 cups powdered sugar
1/4 cup heavy cream
1 tsp. pure vanilla extract
Pinch of kosher salt
2 Thin lemon slices, for topping
How to make Lemon Blueberry Cake
Step 1: Ready the oven. Preheat to 350 degrees. Use a cooking spray to grease three 9-inch cake pans and line with parchment.
Step 2: Prepare the cake mix following the directions written on the package. Stir in the juice and zest of one lemon.
Step 3: Place 1 cup of blueberries and flour in a small bowl. Coat the blueberries to keep them from sinking, then gently fold into the batter.
Step 4: Divide the batter evenly among the three prepared cake pans. Place in the oven and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
Step 5: Do not remove from the pans. Let the cake cool for 10 minutes. Then remove and place onto a wire rack to cool completely.
Step 6: To make the frosting. Use a hand mixer or a stand mixer, beat the butter and 2 1/2 cups of powdered sugar. Add the remaining juice and zest, and the heavy cream. Beat until combined. Then, add vanilla and salt. You can also add the remaining 1/2 cup of powdered sugar for texture and flavour (optional).
Step 7: Dab centre of the cake plate with frosting (this way you can keep the cake in place). Place parchment strips on every side of the cake plate. Place the first cake layer, top it with frosting. Place the other layer on top of the first layer and frost. Repeat step for the last layer. Then, frost the sides of the layered cake.
Step 8: Garnish cake as desired using the remaining blueberries, lemon slices, and zest. Slice a piece. Enjoy!
Ingredients
- 1 (15.25oz). box vanilla cake, plus ingredients called for on the box
- Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish
- 1 3/4 cup fresh blueberries, divided
- 3 tbsp. all-purpose flour
- 1 cup (2 sticks) butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- 2 Thin lemon slices, for topping
Instructions
Step 1: Ready the oven. Preheat to 350 degrees. Use a cooking spray to grease three 9-inch cake pans and line with parchment.
Step 2: Prepare the cake mix following the directions written on the package. Stir in the juice and zest of one lemon.
Step 3: Place 1 cup of blueberries and flour in a small bowl. Coat the blueberries to keep them from sinking, then gently fold into the batter.
Step 4: Divide the batter evenly among the three prepared cake pans. Place in the oven and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
Step 5: Do not remove from the pans. Let the cake cool for 10 minutes. Then remove and place onto a wire rack to cool completely.
Step 6: To make the frosting. Use a hand mixer or a stand mixer, beat the butter and 2 1/2 cups of powdered sugar. Add the remaining juice and zest, and the heavy cream. Beat until combined. Then, add vanilla and salt. You can also add the remaining 1/2 cup of powdered sugar for texture and flavour (optional).
Step 7: Dab centre of the cake plate with frosting (this way you can keep the cake in place). Place parchment strips on every side of the cake plate. Place the first cake layer, top it with frosting. Place the other layer on top of the first layer and frost. Repeat step for the last layer. Then, frost the sides of the layered cake.
Step 8: Garnish cake as desired using the remaining blueberries, lemon slices, and zest. Slice a piece. Enjoy!
