Delicious Blueberry Lemon Cake Recipe for Your Summer Gatherings
This blueberry lemon cake recipe is a refreshing summer dessert combining juicy blueberries and zesty lemon, perfect for gatherings.
Equipment
- Oven
- Mixing bowl
- cake pans
- Wire rack
Ingredients
For the Cake
- 1 box Vanilla Cake Mix Feel free to substitute with your favorite flavor.
- 1.5 lemons Lemon Juice and Zest Fresh lemons are best.
- 1.75 cups Fresh Blueberries Frozen blueberries are an alternative but may change the outcome.
- 3 Tbsp All-Purpose Flour Coats the blueberries to prevent sinking.
- 1 cup Unsalted Butter Provides richness; swap with vegan butter for a dairy-free option.
For the Frosting
- 3 cups Powdered Sugar Texture will vary if using granulated sugar.
- 1/4 cup Heavy Cream Use whole milk for a lighter alternative.
- 1 tsp Vanilla Extract Highly recommended.
- 1 pinch Kosher Salt Balances out sweetness.
For Garnish
- Lemon Slices You can switch to lime slices for a refreshing twist.
Instructions
Preparation
- Preheat your oven to 350ºF and prepare three 9” cake pans by greasing and lining them with parchment paper.
- Prepare the cake mix according to the package instructions, stirring in the juice and zest of the lemons.
- Combine the blueberries with the all-purpose flour in a small bowl to prevent sinking.
- Fold the floured blueberries gently into your cake batter until just combined, then divide the batter among the prepared pans and bake for 18-20 minutes.
- Cool the cakes in their pans for about 10 minutes, then invert them onto a wire rack to cool completely before frosting.
- Make the buttercream frosting by beating softened unsalted butter and powdered sugar together until fluffy, then mix in the other frosting ingredients.
- Assemble your cake by placing layers on a serving plate, spreading frosting in between and covering the entire cake.
- Garnish with fresh blueberries and lemon slices.
Notes
Ensure cakes cool completely before frosting to prevent melting. Store covered at room temperature for up to 4 days.