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3 from 14 votes

Lemon Blueberry Layer Cake

Author: Lisa Kerhin


For the Cake:

  • 1 box lemon cake mix
  • 1 Cup Water
  • 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.