A light lemon cake with plump sweet blueberries is topped with a luscious cream cheese icing!
Cake:
1 package white cake mix (reserve 2 Tablespoons of the cake mix)
1 1/3 cups water
2 Tablespoons vegetable oil
2 large eggs
zest and juice of 1 lemon
2 cups fresh blueberries
1 package white cake mix (reserve 2 Tablespoons of the cake mix)
1 1/3 cups water
2 Tablespoons vegetable oil
2 large eggs
zest and juice of 1 lemon
2 cups fresh blueberries
Icing:
2 8-ounce packages cream cheese, room temperature
3/4 cup unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
1 teaspoon grated lemon zest
2 8-ounce packages cream cheese, room temperature
3/4 cup unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
1 teaspoon grated lemon zest
(1.) For the cake: Preheat oven to 350. Grease and flour 2 9-inch, round cake pans or a 13 x 9 baking pan. Set aside.
(2.) Measure out 2 Tablespoons of the cake mix and reserve it in a bowl.
(3.) In a large bowl, combine the cake mix, water, vegetable oil, eggs, and lemon zest & juice. (4.) Beat ingredients on low speed for one minute. When combined, turn mixer to medium speed and mix for two minutes.
(5.) Toss the blueberries with the reserved cake mix.
(6.) Pour 1/4th of the batter into the prepared pans. Scatter the blueberries over the batter. (7.) Spread the remaining batter over the blueberries so that it covers the fruit.
(8.) Bake for 27 - 35 minutes, until toothpick inserted in center comes out clean.
(9.) Place pans on wire rack and allow to cool for 20 minutes. Loosen cakes by gently running a knife along the outside of the rim. Place cooling rack on top of the cake. Turn upside down and gently tap on top of the pan to free the cake from the pan. Allow cakes to cool completely while you make the frosting.
(10.) For the icing: In a medium bowl, combine the softened cream cheese, butter, powdered sugar, vanilla, and lemon zest. Beat on medium speed until thoroughly smooth, about two minutes. Refrigerate for 30 minutes.
(11.) Place one cake layer on a serving platter. Ice the top of the cake. Place second layer on top, and ice the top and sides of the cake.
(2.) Measure out 2 Tablespoons of the cake mix and reserve it in a bowl.
(3.) In a large bowl, combine the cake mix, water, vegetable oil, eggs, and lemon zest & juice. (4.) Beat ingredients on low speed for one minute. When combined, turn mixer to medium speed and mix for two minutes.
(5.) Toss the blueberries with the reserved cake mix.
(6.) Pour 1/4th of the batter into the prepared pans. Scatter the blueberries over the batter. (7.) Spread the remaining batter over the blueberries so that it covers the fruit.
(8.) Bake for 27 - 35 minutes, until toothpick inserted in center comes out clean.
(9.) Place pans on wire rack and allow to cool for 20 minutes. Loosen cakes by gently running a knife along the outside of the rim. Place cooling rack on top of the cake. Turn upside down and gently tap on top of the pan to free the cake from the pan. Allow cakes to cool completely while you make the frosting.
(10.) For the icing: In a medium bowl, combine the softened cream cheese, butter, powdered sugar, vanilla, and lemon zest. Beat on medium speed until thoroughly smooth, about two minutes. Refrigerate for 30 minutes.
(11.) Place one cake layer on a serving platter. Ice the top of the cake. Place second layer on top, and ice the top and sides of the cake.
Preparation Time: 10 minutes Baking Time: 35 minutes Serves: 8 - 12
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