Print Recipe

Lemon Blueberry Cake

Moist and delicious lemon cake with lemon and fresh blueberry filling, whipped cream cheese frosting and toped with more blueberries
Prep Time5 mins
Cook Time40 mins
Course: Dessert
Cuisine: Dessert
Keyword: Lemon Cake, Summer Dessert
Servings: 8

Equipment

Ingredients

  • 1 15 oz lemon cake mix eggs, vegetable oil, water
  • 1 14 oz whipped cream cheese frosting
  • 1 16 oz lemon frosting
  • 1 pint fresh blueberries

Instructions

  • Prepare lemon cake mix according to package directions for two 8 inch cake pans
  • Let cakes cool for at least an hour
  • Remove cake from pans. Using a serrated knife cut the rounded portion of each cake off and discard. You should have two flat topped cakes.
  • Place the first round on a serving plate. Using a frosting spatula or a large butter knife, spread with lemon frosting. Cover with a single layer of blueberries.
  • Place second cake on top of frosted cake. Cover with whipped cream cheese frosting, leaving sides unfrosted. Use the remaining blueberries and place on the top of the cake in a decorative fashion.

Notes

Frosting Tips:  Let cake cool completely before frosting.  Don't try to spread the frosting too thin.  Give the frosting a good stir before trying to frost the cake.