Lemon Blueberry Cake: Your New Favorite Summer Treat
Indulge in a delicious Lemon Blueberry Cake that's perfect for summer gatherings.
Equipment
- Mixing bowl
- Whisk
- baking pans
- Electric mixer
- Spatula
Ingredients
For the Cake
- 1 box Vanilla Cake Mix Can experiment with other flavors.
- 1 cup Lemon Juice Use fresh lemon juice for best flavor.
- 2 tablespoons Lemon Zest Zest from about 1 lemon.
- 2 cups Fresh Blueberries Frozen berries are acceptable if thawed.
- 1 cup All-Purpose Flour To coat the blueberries.
For the Frosting
- 2 sticks Butter Softened for mixing.
- 4 cups Powdered Sugar
- 1/4 cup Heavy Cream Substitute half-and-half if needed.
- 2 teaspoons Pure Vanilla Extract Avoid imitation for best results.
- 1/4 teaspoon Kosher Salt
For Decoration
- 1 cup Thin Lemon Slices Optional for decoration.
Instructions
Preparation
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease three 9-inch cake pans and line the bottoms with parchment paper for easy release later.
- Mix the Batter: Prepare the vanilla cake mix according to the package instructions, adding the zest and juice of one lemon to the mix.
- Coat the Blueberries: Toss fresh blueberries with a bit of all-purpose flour to prevent them from sinking during baking.
- Combine Ingredients: Gently fold the blueberries into the batter, being careful not to overmix.
- Bake the Cakes: Divide the batter among the prepared pans. Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool Completely: Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
- Prepare the Frosting: In a bowl, beat together softened butter and powdered sugar. Add lemon juice, zest, cream, vanilla, and salt until smooth.
- Assemble the Cake: Layer the cakes with frosting in between and cover the whole cake with frosting.
- Garnish: Decorate with fresh blueberries, thin lemon slices, and additional lemon zest.
Notes
This Lemon Blueberry Cake is perfect for any sunny gathering or picnic. Enjoy!