Lemon Blueberry Cake
Recipes Cakes Holidays Seasonal cooking
Description
Bring a little sunshine into your kitchen with this gorgeous, bright, fresh lemon layer cake with juicy blueberries and a wonderful frosting.
Ingredients
Cake:
18 oz. box vanilla cake, plus ingredients called for on box
juice and zest of 1 1/2 lemons, divided, plus more zest, for garnish
1 3/4 c. fresh blueberries, divided
3 T. all-purpose flour
Frosting:
2 sticks butter, softened
2 1/2 - 3 c. powdered sugar
1/4 c. heavy cream
1 t. pure vanilla extract
pinch of kosher salt
2 thin lemon slices, for garnish
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat oven to 350 degrees. Grease three 9 inch cake pans with non-stick cooking spray; line with parchment paper.
Prepare cake mix according to package directions; stir in juice and zest of 1 lemon.
In a small bowl, toss 1 c. blueberries and flour just until completely coated, to keep the berries from sinking. Gently fold blueberries into the batter.
Divide cake batter evenly among prepared cake pans. Bake until a wooden toothpick comes out clean, 18 - 20 minutes. Let cool in pans for 10 minutes; invert onto a wire rack; let cool completely.
Frosting:
In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 2 1/2 c. powdered sugar. Add remaining lemon juice, zest and heavy cream; beat until combined; beat in vanilla and salt. Add remaining 1/2 c. frosting if desired for texture and flavor.
Place a dab of frosting on cake plate to hold cake in place; place parchment strips on each side of the cake plate. Place down first cake; top with frosting; top with second cake and frost. Repeat with third cake; frost sides.
Garnish with remaining blueberries, lemon slices and zest.
Serve.
8-10 servings.