Blueberry Lemon Cake
"A wonderful cake when blueberries are in season, paired with fresh lemon..""
Serves 12-15 | Prep Time 10 minutes | Cook Time about 35 minutes bake timeWhy I Love This Recipe
My daughter loves blueberries, but does not care for fruit pies. This wonderful blueberry lemon cake is the perfect summer time dessert.
Ingredients You'll Need
FOR THE CAKE:
GGFG Yellow/White cake mix plus ingredients called for on package
BLUEBERRY FILLING:
3 c. blueberries
¼ c. sugar
FOR THE FROSTING:
½ stick butter
8 oz. block cream cheese, softened
3-4 c. confectioner’s sugar
Zest of one lemon
Juice of ½ lemon
½ t. lemon emullsion
Directions
Make cake according to package directions replacing vanilla with lemon emulsion. Bake cake in a 9”x13” pan lined with parchment paper according to package directions. Let cake cool completely before adding blueberry topping. Meanwhile, make blueberry sauce by putting blueberries in a saucepan with sugar, cook over medium heat until jammy, about 5-7 minutes. Remove from heat to cool. When cake has cooled completely, use a wooden spoon to poke holes all over top of cake. Spread blueberry topping evenly over top of cake and refrigerate while making frosting. Spread frosting evenly over top of the cake and swirl into blueberries before serving.
