I just love sharing the talents of others bloggers who make beautiful and tasty things, so today I'm pleased to present you with an incredibly delicious dessert recipe from my friend and guest contributor, Danielle of Went There 8 This. Seriously, her recipes are amazing!
Enjoy! <3
This Lemon blueberry cake is made from a simple white cake mix, a fresh blueberry compote, homemade lemon curd and a whipped lemon cream cheese frosting. The perfect light, summer cake!
Me and lemon, we go way back. Like peas and carrots guys.
Every year, I get SO MANY fresh Meyer lemons from the boyfriend’s parents. I sometimes struggle to find new ideas.
I make lemon curd and pies and some super fun chocolate covered candied lemon slices.
But cake? I’m not much of a cake lover or baker. So I don’t make much cake.
How can anyone really say they are not a cake person though? Especially someone who loves food like I do.
Then my boss and I were talking at work one day about lemon cake, and the idea came.
Simple box cake mix made with lemon juice and zest, filled with my fresh homemade lemon curd and frosted with a wonderful cream cheese frosting.
Scratch that. Frosted with a LEMON cream cheese frosting.
PLUS, blueberries were on sale, and what better complement to lemon than blueberries?
So a little blueberry compote with the lemon curd filling was the perfect touch.
Don’t have lemon curd? Don’t worry, you can learn how to make it HERE. It’s not hard.
Why do I use Boxed Cake Mix?
Honestly, I’m super lazy. Seriously guys. If there is a short cut to make something, I am all about it.
But really, I think the boxed cake mix works perfect. While I’m sure a from scratch cake would be amazing, I’m content with my simple boxed version.
What Else Do We Need to Know About This Recipe?
You mean besides the fact that this lemon cake is addictively delicious?
It can be ready in less than an hour. I’m being serious.
Guys, this is good cake. And it’s totally not hard at all.
However, once I tasted it I was sad that I was going to have to share. Is this really what relationships are about, sharing?
I mean, even cake? It doesn’t always seem fair.
However, I do love to hear the praises when the boyfriend tries a dish. Like this cake.
He could not get enough. Told you it was good.
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Lemon Blueberry Cake with Lemon Cream Cheese Frosting
Description
This Lemon blueberry cake is made from a simple white cake mix, a fresh blueberry compote, homemade lemon curd and a whipped lemon cream cheese frosting. The perfect light, summer cake!
Ingredients
Lemon Cake:
- 1 box white cake mix
- 1 tsp. lemon zest
- ¼ cup lemon juice
- 1 cup water
- 1/3 cup oil
- 3 eggs
- 1 cup lemon curd
- 1 cup blueberry sauce
- Cream cheese frosting
- Candied lemon slices (optional)
Blueberry Sauce:
- 1–6 oz. package blueberries
- 1 tbsp. lemon juice
- 1 tbsp. coconut sugar
Cream Cheese Frosting:
- 8 oz. cream cheese, softened and cubed
- 1 stick salted butter, softened
- 1 tbsp. lemon juice
- 1 tsp. lemon zest
- ¾ to 1 cup powdered sugar
- ¼ cup cream
Instructions
Lemon Cake:
- Preheat the oven to 325 degrees. Grease 2-9” cake pans.
- Combine the cake mix, water, lemon juice, lemon zest, oil and eggs in a large bowl and beat until fully combined.
- Pour the cake batter equally into each cake pan.
- Bake for 23-25 minutes, until a toothpick comes out clean when inserted into the center of the cake.
- Remove from oven and let cool for 10 minutes in the pan.
- Remove from pan and let cool fully on a baking rack.
- Once cooled, layer the lemon curd over one of the cake layers.
- Cover the lemon curd with the blueberry sauce.
- Place the other cake layer over the top.
- Frost with cream cheese frosting on all sides.
- Garnish with fresh blueberries and candied lemon slices (optional)
- Best if stored in the fridge.
Blueberry Sauce:
- Bring the blueberries, sugar and lemon juice to a simmer in a saucepan.
- Simmer for 5 minutes. Remove from heat and use as directed above. Store in the fridge if made ahead of the cake.
Cream Cheese Frosting:
- Whip the butter on high speed for 3-4 minutes.
- Stir in the lemon zest.
- Add the cream cheese and whip until fully combined with no lumps.
- Mix in the lemon juice.
- Add the powdered sugar and beat until fluffy (about 3 minutes).
- Add cream and beat another 3-5 minutes.
- Can be stored in an airtight container in the fridge for 3-5 days.
About Today's Guest Contributor:
Hi! I'm Danielle, the recipe developer, photographer and most importantly, taste tester, behind the food blog Went Here 8 This. I love trying new foods and flavors from around the world, and incorporating those flavors in my cooking. In my spare time, the boyfriend and I eat our way around our hometown of San Diego, and LOVE to travel when we can find the time!
