In my book, nothing is sweeter than a good slice of a cake. The tender crumb of the cake and the rich creaminess of frosting are just so good together! And while I love all kinds of cake, in the summer, I crave something seasonal. And now I’ve found it! With the tangy brightness of lemon and the sweet juicy burst of fresh blueberries, our lemon-blueberry cake recipe combines summer’s best flavors for off-the-chart deliciousness. The cake is so moist and tender, no one will ever guess that you doctored up a box of store-bought French vanilla cake mix with fresh lemon zest. It truly tastes homemade! And yet it’s so easy and convenient.
We top off the cake with creamy from-scratch frosting. It has just the right amount of lemony zest to complement the flavor of the cake and really make it shine. This refreshing dessert is so perfect for summer! It’s also a great sweet treat to serve for baby or wedding showers and birthdays. One bite will convince you! Give it a try and leave us a comment below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1½ cups blueberries, from 11 oz. pkg.
- 1 (15.25 oz.) pkg. French vanilla cake mix
- 3 eggs
- ⅓ cup oil
- 1 Tbs. grated lemon zest
- 1 (1 lb.) pkg. butter, at room temp.
- 4 cups confectioners’ sugar
- 2 Tbs. lemon juice
- 12 drops yellow liquid food coloring
- 4 lemon slices, halved
Instructions
PrintHeat oven to 350°F. Coat 2 (8") round cake pans with cooking spray. Line bottoms with parchment paper; coat with cooking spray. Coarsely chop ½ cup berries; toss with 1 Tbs. cake mix. Prepare remaining cake mix according to package directions with eggs, oil and 1 cup water; stir in zest. Divide between pans; sprinkle chopped berries on top. Bake until pick inserted into centers comes out clean, 23–28 min. Let cool 15 min. Transfer from pans to rack; let cool.
On medium speed, beat butter until fluffy. On low, gradually beat in sugar, then juice. On medium-high, beat until fluffy. Stir in coloring. Transfer 1 cup frosting to pastry bag fitted with star tip. Place 1 cake layer on plate. Spread with 1 cup frosting. Top with remaining cake layer; spread top and side with remaining frosting. Garnish with piped rosettes, lemon slices and remaining berries.
Nutrition
- Calories: 646
- Fat: 39 gram
- Saturated Fat: 21 gram
- Protein: 3 gram
- Carbohydrate: 72 gram
- Fiber: 1 gram
- Cholesterol: 128 mg
- Sugar: 57 gram
- Sodium: 522 mg
