Lemon Blueberry Cake
Moist and delicious lemon cake with lemon and fresh blueberry filling, whipped cream cheese frosting and toped with more blueberries
Lemon Cake, Summer Dessert
2 - 8 inch cake pans
lemon cake mix
eggs, vegetable oil, water
whipped cream cheese frosting
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.
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.