This Lemon Blueberry Layer Cake is filled with fresh lemon flavor, a layer of delicious blueberries, and topped with a light lemony frosting. Perfect for any occasion that calls for a sweet treat.
It’s the end of summer, so says the calendar but here in Middle Georgia summer is still lingering. We will have warm temperatures most likely into October before we will see “fall” temps stick around. This puts my taste buds into a tail spin because I want to keep eating all the fresh fruit I can but yet I want all things pumpkin. So, I figure I will just indulge in both and have my cake and eat it too. 😉
Which brings me to this summery-cake heaven. Lemons and blueberries just go together. This recipe starts with a boxed cake mix but when you add the lemon-blueberry layer and the light lemony frosting; this is no ordinary lemon cake! I can’t even imagine a more delicious flavor combo right now.
Be sure to chill this cake for at least an hour before serving. Yes, it will be hard to do so but it’s necessary to let the filling and the frosting set properly. After that, be sure to get your slice in before anyone else. It goes fast…you blink and the whole cake has been devoured! Don’t say I didn’t warn you.
For the Cake:
- 1 box lemon cake mix
- 1 Cup Water
- ⅓ Cup Vegetable Oil
- 3 Eggs
For the Blueberry Filling:
- 1 1/2 cup blueberries fresh or frozen
- 1 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1/4 cup sugar
- 2 tsp. corn starch
- 1/2 tsp. vanilla extract
For the Topping:
- 1/2 cup jarred lemon curd
- 1 8 oz. container Cool Whip
- Prepare the lemon cake according to the package directions using a two 9-inch cake pans.
- While the cakes are baking prepare the blueberry lemon sauce: In a medium saucepan, add blueberries, lemon zest, lemon juice, sugar, cornstarch, and pinch of salt. Stir to combine.
- Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken, about 7 – 8 minutes (it will take about 12 – 13 minutes for frozen blueberries). Once the mixture has thickened, remove from heat and stir in the vanilla. Let blueberry mixture completely cool.
- Once the cakes are baked, cool five minutes then remove from pans; let them completely cool.
- Place one cake layer on serving plate and then spoon the blueberry mixture over the top of cake. Gently place the other cake layer on top of the blueberry layer.
- To make the topping: Add the lemon curd and ½ cup of the cool whip to a medium bowl and whisk together until smooth. Then add another ½ cup of the cool whip and whisk again until smooth. Using a spatula, gently fold the remaining cool whip into the lemon curd mixture.
- Gently spread the whipped lemon topping on just the top cake into an even layer.
- Place the cake in the refrigerator for at least 1 hour before serving. Garnish with blueberries and lemon slices, if desired.
- Store covered in the refrigerator.
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Other Lemon and Blueberry Recipes you may enjoy: