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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
Prep Time5 mins
Cook Time40 mins
Course: Dessert
Cuisine: Dessert
Keyword: Lemon Cake, Summer Dessert
Servings: 8


  • 2 - 8 inch cake pans


  • 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


  • 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.


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.