Blueberry Lemon Cake Recipe - Your Bright Summer Delight
A refreshing blueberry lemon cake recipe that combines zesty lemon and sweet blueberries for a delightful summer dessert.
Equipment
- - Mixing bowl
- Cake Pans
- Wire Racks
- - Electric mixer
Ingredients
For the Cake
- 1 box Vanilla Cake Mix Choose any brand you prefer.
- 1.5 lemons Lemon (Juice and Zest) Fresh is best for vibrant taste.
- 1.75 cups Fresh Blueberries Frozen blueberries work too.
- 3 Tbsp All-Purpose Flour Coats blueberries to prevent sinking.
For the Frosting
- 2 sticks Butter (softened) Ensure it’s at room temperature.
- 3 cups Powdered Sugar Adjust to your sweetness preference.
- 0.25 cups Heavy Cream Can be swapped with milk.
- 1 tsp Vanilla Extract Opt for pure vanilla for best results.
- 1 pinch Kosher Salt Balances the sweetness.
To Garnish
- 1 cup Thin Lemon Slices Adds decorative touch.
Instructions
How to Make Blueberry Lemon Cake
- Preheat your oven to 350ºF, grease three 9” cake pans, and line them with parchment.
- Prepare the vanilla cake mix as per the package instructions, adding lemon juice and zest.
- Toss blueberries with flour in a bowl to coat.
- Gently fold flour-coated blueberries into the batter.
- Divide batter among the prepared cake pans and bake for 18-20 minutes.
- Allow cakes to cool in the pans for about 10 minutes before transferring to wire racks.
- Beat the softened butter in a mixing bowl, gradually adding powdered sugar, lemon juice, zest, heavy cream, vanilla extract, and salt until smooth.
- Layer the cake on a platter, spreading frosting between layers and on top.
- Garnish with fresh blueberries and thin lemon slices before serving.
Notes
Serve with a scoop of vanilla ice cream for an indulgent treat.