Mouthwatering Blueberry Lemon Cake Recipe You'll Love
This blueberry lemon cake recipe is a delightful blend of zesty lemons and sweet blueberries, perfect for any gathering.
Equipment
- Oven
- cake pans
- Mixing bowl
- - Mixer
- Wire rack
Ingredients
For the Cake
- 1 box cake mix your choice of flavor
- 1 large lemon juice and zest
- 2 cups blueberries fresh or frozen
For the Frosting
- 1 cup butter softened
- 2.5 cups powdered sugar adjust for sweetness
- 1 cup heavy cream for smooth texture
- 1 teaspoon vanilla
- 1 pinch salt
For Tossing Blueberries
- 1/4 cup flour to prevent sinking
Instructions
How to Make Blueberry Lemon Cake
- Preheat your oven to 350°F (175°C). Prepare three 9" cake pans by greasing them with cooking spray and lining the bottoms with parchment paper.
- Mix the cake batter by following the instructions on your cake mix package. Stir in the juice and zest of one lemon.
- Toss the blueberries with 1/4 cup of flour in a small bowl until they are fully coated.
- Fold the flour-coated blueberries gently into the batter.
- Divide the batter evenly among the prepared pans. Bake for about 18 to 20 minutes.
- Cool the cake layers in the pans for 10 minutes before inverting them onto a wire rack.
- Frost by beating together the butter and powdered sugar, then add lemon juice, zest, heavy cream, vanilla, and salt.
- Assemble by spreading frosting between each layer, then cover top and sides with frosting.
- Garnish with fresh blueberries, lemon slices, and a sprinkle of lemon zest.
Notes
For best flavor, use fresh blueberries and lemons. Allow cake to cool completely before frosting.