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Lemon Blueberry Cake with Lemon Cream Cheese Frosting

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

Scale

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:

  • 16 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:

  1. Preheat the oven to 325 degrees. Grease 2-9” cake pans.
  2. Combine the cake mix, water, lemon juice, lemon zest, oil and eggs in a large bowl and beat until fully combined.
  3. Pour the cake batter equally into each cake pan.
  4. Bake for 23-25 minutes, until a toothpick comes out clean when inserted into the center of the cake.
  5. Remove from oven and let cool for 10 minutes in the pan.
  6. Remove from pan and let cool fully on a baking rack.
  7. Once cooled, layer the lemon curd over one of the cake layers.
  8. Cover the lemon curd with the blueberry sauce.
  9. Place the other cake layer over the top.
  10. Frost with cream cheese frosting on all sides.
  11. Garnish with fresh blueberries and candied lemon slices (optional)
  12. Best if stored in the fridge.

Blueberry Sauce:

  1. Bring the blueberries, sugar and lemon juice to a simmer in a saucepan.
  2. 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:

  1. Whip the butter on high speed for 3-4 minutes.
  2. Stir in the lemon zest.
  3. Add the cream cheese and whip until fully combined with no lumps.
  4. Mix in the lemon juice.
  5. Add the powdered sugar and beat until fluffy (about 3 minutes).
  6. Add cream and beat another 3-5 minutes.
  7. Can be stored in an airtight container in the fridge for 3-5 days.