Lemon-Blueberry Cake That'll Brighten Your Summer Days
This Lemon-Blueberry Cake combines zesty lemon with juicy blueberries, creating a delicious dessert perfect for summer celebrations.
Equipment
- Oven
- Mixing bowls
- Whisk
- - Cake pans
- Parchment paper
- Spatula
Ingredients
For the Cake
- 1 box Vanilla Cake Mix acts as the fluffy base
- 1.5 lemons Lemon Juice and Zest divided
- 1.75 cups Fresh Blueberries divided
- 3 tablespoons All-Purpose Flour to toss the blueberries
For the Frosting
- 2 sticks Butter softened
- 3 cups Powdered Sugar adjust sweetness to taste
- 0.25 cups Heavy Cream or milk for a lighter version
- 1 teaspoon Pure Vanilla Extract or almond extract for unique flavor
- a pinch Kosher Salt balances sweetness
For Garnishing
- Thin Lemon Slices Optional for decoration
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prepare three 9-inch cake pans with grease and parchment paper.
- In a large bowl, prepare the vanilla cake mix according to package instructions, adding juice and zest from 1 lemon and half.
- Toss blueberries with 3 tablespoons of flour in a small bowl and fold into the batter.
- Pour the batter evenly into the pans and bake for 18-20 minutes. Cool for 10 minutes before transferring to wire racks.
- For frosting, beat together butter and powdered sugar until fluffy. Add remaining lemon juice, zest, heavy cream, vanilla, and salt until combined.
- Assemble the cake by layering cooled cakes with frosting, topping with additional frosting on the final layer.
- Garnish with blueberries and lemon slices. Slice and enjoy!
Notes
Optional: Serve with whipped cream for an extra treat. Ensure all ingredients are at room temperature for the best texture.