Lindsay Funston is the former Executive Editor at Delish, where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying "cheese pulls", and almost burning down the Delish kitchen with marshmallow cupcakes.
Is there anything that screams spring and summer more than the flavor combo of blueberry and lemon? We think not. From our lemon blueberry cheesecake bars to our lemon blueberry breakfast cake, we'll take any chance we can get to showcase this sweet, tart, and zingy flavor combination. Whether you're looking for a dessert showstopper for your next barbecue or a summer birthday surprise, this three-layer masterpiece never fails to please. Read on to learn the ins and outs of this simple but super delicious layered cake:
Top tips for making lemon blueberry cake:
— Can I make my cake from scratch instead? Absolutely! We're partial to this yellow cake recipe, just make sure you halve it (unless you want a 6-layer cake!).
— Can I use frozen blueberries? Yes! They definitely won't look as pretty as the finishing garnish, but they'll do just fine in the batter. We toss our fresh berries with flour to keep them from sinking to the bottom of the cake, so be sure you are doing the same with your frozen ones too!
— Can I use something instead of buttercream? If buttercream is a tad too rich for you, this cream cheese frosting recipe is one of our favorites. The tang of the cream cheese plays super well with the sweet berries.
Can I make this cake in advance?
You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature. As for the buttercream, it can be made up to two weeks in advance in an airtight container in the refrigerator. Just give it a quick whip with your hand mixer to make it spreadable, and you're good to go.
Storage.
Frosted (but not yet cut into), this cake can last about 4 days at room temperature. Be sure to cover it with a bowl or glass cake cover to prevent dust/air/anything that might be floating around in your kitchen from landing on it, and to prevent it from drying out.
Once you've cut into it, you've got two options. One, cover all cut areas with plastic wrap to tightly seal in the moisture. Two, if you've got any leftover frosting, you can frost over the cut sides of the cake. Not only will this prevent the cake from drying out, the lucky recipient of the next slice will be rewarded with extra frosting!
Made it? Let us know how it went in the comment section below!
- Yields:
- 8 - 12 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 1 hr 55 mins
- Cal/Serv:
- 594
Ingredients
- 1
(15.25-oz.) box vanilla cake, plus ingredients called for on box
Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish
- 1 3/4 c.
fresh blueberries, divided
- 3 tbsp.
all-purpose flour
- 1 c.
(2 sticks) butter, softened
- 3 c.
powdered sugar
- 1/4 c.
heavy cream
- 1 tsp.
pure vanilla extract
Pinch kosher salt
Thin lemon slices, for topping
- Nutrition Information
- Per Serving (Serves 12)
- Calories396 Fat17 gSaturated fat11 gTrans fat1 gCholesterol47 mgSodium18 mgCarbohydrates39 gFiber1 gSugar36 gProtein1 gVitamin D0 mcgCalcium16 mgIron0 mgPotassium91 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 350º. Grease three 9" cake pans with cooking spray and line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon.
- Step 2In a small bowl, toss 1 cup blueberries and flour until completely coated. Gently fold blueberries into the batter.
- Step 3Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean, 18 to 20 minutes.
- Step 4Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.
- Step 5Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 2 1/2 cups powdered sugar. Add remaining lemon juice and zest and heavy cream and beat until combined, then beat in vanilla and salt. (Add remaining 1/2 cup powdered sugar as desired for texture and flavor.)
- Step 6Place a dab of frosting on cake plate to keep cake from moving and place a parchment strip on each side of the cake plate. Place down first cake layer and top with frosting, then repeat with the second and third cake layers and remaining frosting. Smooth frosting over the top and sides of your cake.
- Step 7Garnish with remaining blueberries, lemon slices, and zest before serving.