Lemon Blueberry Cake with Lemon Cream Cheese Frosting
Who knew a layered cake could be so easy to make?! This layered blueberry lemon cake is an easy way to spruce up any boxed cake mix. The best part? Homemade lemon cream cheese frosting – yes please! This recipe is a great way to impress family and friends with minimal work – we’d say that’s a win!Swing by your local Tacoma Boys market and select your favorite cake mix for this recipe and some fresh blueberries from the produce section. Whether you’re gluten-free, vegan, paleo, etc., we have a cake mix for all! Be sure to come to us with any questions why shopping – we’re happy to help!
Ingredients
Time
60 m
8-12 servings
Cals
cals
Cake
- 2 boxes vanilla cake of choice
- Zest from 2 lemons
- Juice from 1 lemon
- 2 cups fresh blueberries
- 1 stick unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 4 cups powdered sugar
- Zest from 1 lemon
- Juice from 1 lemon
- 1 tsp vanilla
Directions
Make the cake.
Prepare the cake mix according to package directions and add the lemon zest, juice, and blueberries. Divide the batter between two 9” round cake pans. Bake according to the package directions for a 9” cake pan. Once a toothpick comes out clean, remove from the oven and let cool completely.Make the frosting.
Prepare the frosting by beating the butter and cream cheese with an electric mixer until light and fluffy. There should be no clumps.Beat the powdered sugar in, 1 cup at a time. Repeat until all the powdered sugar is mixed in. Add the lemon zest, lemon juice, and vanilla. Beat again for another minute until the frosting is light and fluffy but still holds its shape.Frost the cake.
Once the cake is cool, spread a generous layer of frosting on the flat side of one of the cake rounds. Place the other cake round on top, and use the rest of the frosting to frost the top and sides of the cake if desired. Store in the refrigerator.
