Lemon-Blueberry Cake: Your New Summer Showstopper Dessert
This Lemon-Blueberry Cake is a delightful dessert that balances sweetness from blueberries and zest from lemons, perfect for summer.
Equipment
- 9-inch cake pans
- - Mixing bowls
- - Hand mixer
- - Rubber spatula
- - Wire rack
Ingredients
For the Cake
- 15.25 oz box vanilla cake mix Any brand you love
- 1.5 lemons juice and zest Fresh lemons provide the best flavor
- 1.75 cups fresh blueberries Use frozen blueberries for different texture
- 3 Tbsp all-purpose flour To coat blueberries and prevent sinking
For the Buttercream Frosting
- 1 cup butter, softened Margarine can be substituted for dairy-free
- 3 cups powdered sugar Adjust quantity based on sweetness preference
- 1/4 cup heavy cream For smooth frosting texture
- 1 tsp pure vanilla extract Imitation vanilla is acceptable
- 1 pinch kosher salt Optional but recommended
For Garnish
- thin lemon slices Adds a beautiful decorative touch
Instructions
How to Make Lemon-Blueberry Cake
- Preheat your oven to 350ºF. Grease and line three 9-inch cake pans with parchment paper.
- Prepare the vanilla cake mix according to package instructions. Stir in the juice and zest of 1.5 lemons.
- Sprinkle 3 tablespoons of flour over 1.75 cups of blueberries and gently fold into the batter.
- Divide the batter between the prepared pans and bake for 18-20 minutes.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
- Beat 1 cup of softened butter with 3 cups of powdered sugar, then add lemon juice, zest, cream, vanilla, and salt.
- Assemble by layering the cakes with frosting in between. Frost the top and sides and garnish with blueberries and lemon slices.
Notes
For extra flavor, you can sprinkle lemon zest on top of the frosted cake.