Lemon Blueberry Cake
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
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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.