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Lemon-Blueberry Cake

Lemon-Blueberry Cake that Screams Summer Deliciousness

This Lemon-Blueberry Cake is a refreshing summer dessert that combines zesty lemons and sweet blueberries using easy-to-follow steps.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Vanilla Cake Mix Substitute with gluten-free cake mix if needed.
  • 2 medium Lemons (Juice and Zest) Can substitute with limes.
  • 1 cup Fresh Blueberries Frozen blueberries can work too, just reduce baking time.
  • 2 tablespoons All-Purpose Flour Omit if using gluten-free flour blend.
For the Frosting
  • 1 cup Butter (Softened) Margarine can be used for a dairy-free option.
  • 4 cups Powdered Sugar Coconut sugar is a less refined alternative.
  • 1/4 cup Heavy Cream Milk or a non-dairy alternative can be used.
  • 1 teaspoon Pure Vanilla Extract Almond extract can add an interesting twist.
  • 1/2 teaspoon Kosher Salt Optional but recommended for added depth.

Equipment

  • Oven
  • Mixing bowl
  • Cake Pans
  • Spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350ºF (175ºC) and grease three 9-inch round cake pans, lining the bottoms with parchment paper.
  2. In a large mixing bowl, prepare the vanilla cake mix according to package instructions, incorporating lemon zest and juice.
  3. Toss fresh blueberries with all-purpose flour in a separate bowl, then set aside.
  4. Gently fold the coated blueberries into the cake batter without overmixing.
  5. Divide the batter among the prepared pans and bake for 18-20 minutes, or until a toothpick comes out clean.
  6. Let the cake layers cool in the pans for about 10 minutes before transferring them to a wire rack.
  7. Prepare the frosting by beating softened butter, then gradually add powdered sugar, lemon juice, zest, heavy cream, vanilla, and salt.
  8. Once cooled, frost the first layer of cake, add the second layer, and repeat the process. Frost the top and sides, then decorate with blueberries and lemon slices.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

This Lemon-Blueberry Cake is a perfect summer treat that can be made ahead of time to save on busy days.

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