Lemon Blueberry Cake

This Lemon Blueberry Cake is a favorite at our house. Perfect for summer grilling parties with it’s bright lemon filling, whipped cream cheese frosting and fresh Driscoll’s blueberries.

Think you can’t bake a cake? This Lemon Blueberry Cake is made using boxed lemon cake mix, lemon frosting and whipped cream cheese frosting, so it’s SUPER EASY to make. I love adding fresh fruit as a cake topping during the spring and summer months when the berries are plentiful. Driscoll’s berries are always fresh and these blueberries pair perfectly with lemon. The hardest part of this recipe is trying not to eat all the blueberries before the cake is ready!

I put this cake on my kitchen island to serve later on after dinner, but it didn’t make it that long! I like to bake on weekend mornings and go about my chores for the day, coming back to enjoy my creation after a long day. This cake was gone before dinner. My mistake for leaving it on the kitchen island! Everyone that passed by had to have a piece.

If you follow along, you know that my house is a gathering place. We have two teenage kids who bring all of their friends by on a regular basis. In fact, I started this blog as a way to share easy weeknight dinner recipes after finding that most of the kids friends weren’t having dinner with their families. I love to cook and always make more than we can eat, so kids know they can always get a home cooked dinner at our place. it fills my soul with happy vibes!

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Lemon Blueberry Cake

Moist and delicious lemon cake with lemon and fresh blueberry filling, whipped cream cheese frosting and toped with more blueberries

Course Dessert

Cuisine Dessert

Keyword Lemon Cake, Summer Dessert

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Equipment

• 2 – 8 inch cake pans

Ingredients

• 1 15 oz lemon cake mix eggs, vegetable oil, water
• 1 14 oz whipped cream cheese frosting
• 1 16 oz lemon frosting
• 1 pint fresh blueberries

Instructions

• Prepare lemon cake mix according to package directions for two 8 inch cake pans
• Let cakes cool for at least an hour
• Remove cake from pans. Using a serrated knife cut the rounded portion of each cake off and discard. You should have two flat topped cakes.
• Place the first round on a serving plate. Using a frosting spatula or a large butter knife, spread with lemon frosting. Cover with a single layer of blueberries.
• Place second cake on top of frosted cake. Cover with whipped cream cheese frosting, leaving sides unfrosted. Use the remaining blueberries and place on the top of the cake in a decorative fashion.

Notes

Frosting Tips:  Let cake cool completely before frosting.  Don’t try to spread the frosting too thin.  Give the frosting a good stir before trying to frost the cake.