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Lemon Blueberry Cake

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Lemon Blueberry Cake

This lemon blueberry cake has all the flavors of spring in one bite! With lemon notes in the frosting and cake, and a bounty of blueberries throughout each layer, its soft plush crumb makes this cake is a show stopper! It is perfect for spring and would be a welcomed addition to your Easter dessert table. Be sure to pick up our MinusG White Cake Mix.

PREP: 25 min | BAKE: 28-32 min | MAKES: 3 8-inch layered cakes 

For the Cakes

  • 1 bag MinusG White Cake Mix divided
  • 2 c. blueberries
  • ½ c. lemon juice
  • ½ c.milk / non dairy milk
  • 1½ c. sugar or granular substitute
  • 1 heaping Tbsp lemon zest (about 2-3 lemons)
  • ½ c. light oil 
  • 4 eggs 
    • For egg-free substitute with "Simply Eggless" or "Just Egg"

Lemon Cream Cheese Frosting 

  • 1 8oz. cream cheese or dairy-free - cream cheese - Kite Hill
  • 1 c. softened butter (2 stick) or butter substitute
  • 5 c. powdered sugar
  • 2 Tbsp lemon juice
  • zest of 1 lemons
  • 1 tsp GF vanilla extract
  • pinch of salt


    Make the Cake 

    1. PREP: Grease 3 8-inch round cake pans and line with parchment paper. Heat oven to 350°F.
    2. MIX: In a medium bowl, fold 2 Tbsp. White Cake Mix into fresh blueberries and set aside. (If using frozen blueberries, do not let them thaw. Make this the last step before dividing the cake batter). Combine lemon juice and milk and let sit 5 minutes. In a stand mixer, add cake mix, sugar, lemon zest, oil, eggs, lemon-milk mixture and blend together. Scrape down sides of the bowl and beat just until the ingredients are fully blended. (The batter will be light and airy which lends to the plush crumb). Divide batter evenly between cake pans. Sprinkle blueberries on top just before baking. This will help to keep them from all falling to the bottom.
    3. BAKE: Bake for 28-32 minutes or until a toothpick inserted comes out clean. Cool cakes completely on a wire rack. 

    Lemon Cream Cheese Frosting 

    1. MIX: In a large stand mixing bowl, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add powdered sugar, lemon juice, lemon zest, lemon extract, and a pinch of salt. Mix on low to incorporate. Beat on high speed for 3 minutes.
    2. ASSEMBLE: Center first cake layer on a cake plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. Garnish with lemon slices and serve.

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