Ultimate Blueberry Lemon Cake Recipe for Summer Bliss
This blueberry lemon cake recipe combines zesty lemon and sweet blueberries for a refreshing summer dessert.
Equipment
- 3 9-inch cake pans
- Mixing bowl
- - Stand mixer
- Wire rack
Ingredients
For the Cake
- 1 box Vanilla Cake Mix Opt for a gluten-free version if needed.
- 1.5 lemons Lemon Juice and Zest Lime can be used as a substitute.
- 1.75 cups Fresh Blueberries Frozen blueberries work too; adjust baking time.
- 3 tbsp All-Purpose Flour Coats blueberries to prevent sinking.
- 1 cup Butter Softened; can substitute with margarine for dairy-free.
For the Frosting
- 3 cups Powdered Sugar Adjust quantity for different sweetness levels.
- 0.25 cups Heavy Cream Can substitute with coconut cream for dairy-free.
- 1 tsp Vanilla Extract Use pure vanilla for best flavor.
- 1 pinch Kosher Salt Enhances flavor.
For Garnish
- Thin Lemon Slices Optional decorative touch.
Instructions
Cake Preparation
- Preheat your oven to 350ºF and grease three 9” cake pans, lining them with parchment paper.
- Prepare the vanilla cake mix according to package directions, gently stirring in lemon juice and zest.
- Toss fresh blueberries with all-purpose flour, then gently fold into the batter.
- Divide the batter among the prepared pans and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Frosting and Assembly
- Beat softened butter and powdered sugar in a stand mixer until combined. Gradually add lemon juice, zest, cream, vanilla, and salt until light and fluffy.
- Once cakes are cool, stack them with frosting in between each layer and on the sides and top.
- Garnish with blueberries and thin lemon slices for presentation.
Notes
Optional: Drizzle a simple lemon-blueberry glaze on top for added sweetness.