Lemon Blueberry Cake: Your Ultimate Summer Showstopper
This Lemon Blueberry Cake is a vibrant dessert perfect for summer, showcasing tangy lemon and sweet blueberries.
Equipment
- Oven
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Spatula
- - Cake pans
- Cooling rack
Ingredients
For the Cake
- 1 box Vanilla Cake Mix A homemade mix can be used if preferred.
- 1.5 lemons Juice and Zest Adds moisture and citrus flavor.
- 1 cup Fresh Blueberries Can swap with raspberries or strawberries.
- 3 Tbsp All-Purpose Flour Coats blueberries to prevent sinking.
For the Frosting
- 1 cup Butter Softened for a creamy texture.
- 3 cups Powdered Sugar Adjust for sweetness.
- 0.25 cup Heavy Cream Can substitute with milk.
- 1 tsp Pure Vanilla Extract Using pure is recommended.
- 1 pinch Kosher Salt Balances sweetness.
Instructions
Cake Preparation
- Preheat your oven to 350ºF (175ºC) and prepare the cake pans.
- Follow the instructions on the vanilla cake mix package, adding lemon juice and zest.
- Toss blueberries with flour to coat and prevent sinking.
- Divide batter among pans and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cake layers cool in the pans for 10 minutes before transferring to wire racks.
Frosting and Assembly
- Beat butter and powdered sugar together, then mix in lemon juice, zest, cream, vanilla, and salt until fluffy.
- Assemble the cake by layering frosting between cake layers and on top.
- Garnish with blueberries, lemon slices, and lemon zest.
Notes
Store uncut cake in an airtight container for up to 4 days. For frosted cake, refrigerate for up to 5 days. Individual slices can be frozen for up to 3 months.