Lemon Blueberry Cake

Lemon Blueberry Cake

You can’t go wrong with a lemon + blueberry combo!

Maybe year before last (2019??), I started seeing lemon-blueberry EVERYTHING all across social media food feeds.  Genius, yes.  Perfect for spring and Easter celebrations.  Made from a box.  I can’t think of a single thing wrong with this recipe.  

Every southern kitchen has a set of layer cake pans.  The frosting between the layers sets this off just a touch fancier than a regular cake!  

• 1 box vanilla cake mix (plus ingredients on box)
• Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish
• 1 3/4 cups fresh blueberries, divided
• 3 tablespoons flour
• 1 cup butter, softened
• 3 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla
• Pinch of kosher salt
• Lemon slices for topping/garnish


Preheat oven to 350 degrees. Grease three 9” cake pans. Prepare cake mix per package directions, then stir in juice and zest of one lemon. In a small bowl toss the blueberries and flour together until they are completely coated. Gently fold into cake batter by hand. Divide batter evenly among cake pans. Bake until toothpick comes out clean, 18-20 minutes. Cool in pans for 10 minutes then invert onto cooling racks and cool completely.

Make frosting: In the bowl of a stand mixer (using whisk attachment), beat butter and 2 1/2 cups of powdered sugar. Add remaining lemon juice, lemon zest, and heavy cream. Beat until combined. Beat in vanilla and salt. Add remaining 1/2 cup powdered sugar as desired for texture and flavor. Frost the cake in layers. Garnish with remaining blueberries and lemon slices.