Lemon Blueberry Cake
A three-layer lemon cake studded with blueberries, filled with blueberry preserves and lemon cream cheese icing, and frosted top to bottom.
- Prep Time
- 30 min
- Cook Time
- 30 min
- Total Time
- 1 hr
- Servings
- 12 servings
Easter always has me chasing fruity cakes packed with flavor, and this one started with a simple idea for a lemon blueberry cake with lemon cream cheese icing — until I decided the icing needed a layer of blueberry preserves tucked in between, too. So here we are.
I made a quick video of this one while testing it out, took a bite, and immediately called my mom to tell her how good it was. When I mentioned I was bringing it to my in-laws' the next night, that turned into an invitation for her and my dad to come along too. That's how you know a cake is worth sharing.
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 small box instant lemon pudding mix
- Zest from 2 lemons
- 3/4 cup vegetable oil
- 1/2 cup lemon juice
- 8 oz. sour cream
- 1 cup blueberries, lightly tossed in flour
- 1 (11 oz.) jar blueberry preserves
For the Lemon Cream Cheese Icing
- 2 (8 oz.) packages cream cheese, softened
- 1 cup unsalted butter, softened
- Zest from 1 lemon
- 1 tbsp. vanilla extract
- 5 cups confectioners sugar
Instructions
- 1Preheat the oven to 350 degrees. Grease and flour three 8-inch cake pans.
- 2In a mixing bowl or standing mixer, combine all cake ingredients except the blueberries and beat at medium speed for 1-2 minutes. Gently fold in the blueberries.
- 3Distribute the batter evenly into the cake pans and bake for 28-30 minutes, until lightly browned and the cake starts to pull away from the sides of the pan.
- 4Cool in the pans for 12 minutes, then turn out onto cooling racks to cool completely.
- 5For the icing, beat the cream cheese and butter together at medium speed for 2-3 minutes, until smooth. Add the lemon zest, vanilla, and powdered sugar, and continue beating for another 2-3 minutes.
- 6Place one cake layer on a cake stand. Pipe a ring of icing around the edge, fill the center with blueberry preserves, and top with another layer of icing. Repeat with the second layer.
- 7Top with the third layer, cover the entire cake with the remaining icing, and decorate as desired.
Tips
- Tossing the blueberries in flour before folding them into the batter keeps them from sinking to the bottom as the cake bakes.
Storage & Reheating
Store the finished cake in the refrigerator until ready to serve.
