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