lemon blueberry cake with cake mix

Okay! Well, for the cake part. Perfect for spring/summer. Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the middle of the cake. Made it for mother’s day and everyone wanted the recipe! Best, Melissa. If you love to bake, you’ve inevitably stumbled across a Lemon Blueberry Cake recipe or two. I made this 3 days ago! I’ve never seen a cake recipe without water. Another side note for our UK friends! I’m so glad you enjoyed it! Thanks for posting such an amazing recipe. There’s a lot of other things that add moisture – including oil, sour cream, and 4 eggs. I’m SO happy that you found that cake! Repeat with second cake layer, more frosting and then last layer of cake. The cake has plenty of flavor on its own, but you can add a sweet lemon glaze and decorate with fresh blueberries if desired. Mix together cream cheese frosting and spread on top, decorating with fresh blueberries. Lemon Blueberry Cake. If using frozen blueberries in the cake, do not thaw before mixing into cake batter. Can I successfully double this recipe? Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. MamaGourmand’s Favorite Blueberry Recipes: The BEST Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon blueberry sheet cake and topped with fluffy whipped cream cheese frosting. Thaw on the counter for 2 hours and then top with whipped cream frosting.

Thaw up to 2 days in the refrigerator and garnish with fresh blueberries before serving. LOVE the combo of lemon and blueberries! Thanks for sharing this with us on Throwback Thursday! Before you freeze it, the cake and dish will be at room temperature, so transferring it to the freezer won’t be a problem. Okay, it’s not spring, but it’s just around the corner, no?

I came across this recipe. It's made with a cake mix and super versatile.

Easy, delicious, refreshing cake. It’s a favorite combo in our house too! If you're using frozen berries, do not defrost them and toss with a small amount of flour before folding them into the batter.

. Remove 2 tablespoons of the all-purpose flour and replace it with 2 tablespoons of cornstarch. Should i still bake is on 350?just keep a close eye on it until it is done? Want a cookbook of our best dessert recipes? I hope you like the cake! It’s always a good sign when you get asked for the recipe! Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices. Add comma separated list of ingredients to include in recipe. This recipe looks great! Ohhhh my 2 of my favorite flavors…lemon and blueberry. KitchenAid Stand Mixer       Citrus Zester       9X13 Baking Dish. Thanks! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast.

You could alternatively use fresh lemon zest. That’s fantastic news! As opposed to the batter resting in your mixing bowl, then later stirring and pouring into the pans to bake. Remove and let cool 10 minutes before removing from pan. Alternatively, bake the lemon cake and cool completely. The batter will be thick, but if you're careful, the blueberries won't burst.

In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. I made it in a bundt pan, following the recipe exactly (except adding some lemon zest into the batter and more zest/juice in the glaze- we like it really lemon-y!). You can absolutely use a regular bundt cake pan! OUT-OF-THIS-WORLD..Good. I love blueberry and lemon together and this recipe sounded simple enough to whip together! Leave out for 1 hour before serving again. 1/2 cup milk I Want to try it very soon in home and So pretty and Delicious cake !

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