Delightful Lemon Blueberry Cake: Your Perfect Summer Slice
This Lemon Blueberry Cake offers a refreshing summer dessert with zesty lemon and juicy blueberries, perfect for any gathering.
Equipment
- - Oven
- - Mixing bowls
- Cake Pans
- Whisk
- Spatula
- - Wire rack
Ingredients
For the Cake
- 1 box Vanilla Cake Mix Substitute with gluten-free mix if needed.
- 1/4 cup Lemon Juice Fresh is best.
- 1 tablespoon Lemon Zest Fresh is preferred.
- 2 cups Fresh Blueberries Frozen blueberries can be used if thawed.
- 1/2 cup All-Purpose Flour Coat blueberries to prevent sinking.
For the Buttercream Frosting
- 1 cup Butter Can replace with margarine or vegan butter.
- 4 cups Powdered Sugar
- 1/4 cup Heavy Cream Dairy-free alternatives available.
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Kosher Salt
For Decoration (Optional)
- 1 cup Thin Lemon Slices For added beauty and flavor.
Instructions
Preparation
- Preheat your oven to 350ºF. Grease and line three 9-inch cake pans.
- In a large mixing bowl, combine the vanilla cake mix with required ingredients. Stir in the fresh lemon juice and zest.
- Toss fresh blueberries in a bit of all-purpose flour to coat them.
- Fold the floured blueberries into the batter, divide evenly between pans, and bake for 18-20 minutes.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat softened butter and powdered sugar together, then mix in lemon juice, zest, heavy cream, vanilla, and salt.
- Assemble the cake by layering frosting between layers and frosting the top and sides.
Notes
Ensure cakes are cool before frosting for the best presentation.