Ingredients
Method
- Preheat oven to 350°F (175°C). Grease three 9-inch cake pans with cooking spray and line with parchment paper.
- Prepare cake mix according to package directions, stirring in juice and zest of 1 lemon.
- In a small bowl, toss 1 cup blueberries with 3 tablespoon flour until coated. Gently fold into cake batter.
- Divide batter evenly among prepared pans and bake 18–20 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely. prep
- For frosting, beat softened butter and 2 ½ cups powdered sugar using a hand or stand mixer. Add remaining lemon juice and zest, heavy cream, vanilla, and salt; beat until combined. Optionally add remaining ½ cup powdered sugar to adjust texture.
- Place a dab of frosting on cake plate to secure first layer; use parchment strips on sides to prevent mess. Place first cake layer and top with frosting. Repeat with second and third layers, covering top and sides with remaining frosting.
- Garnish with remaining blueberries, thin lemon slices, and lemon zest before serving.
Nutrition
Notes
Fluffy lemon cake layers with juicy blueberries and silky lemon frosting make this a show-stopping dessert. Garnish with fresh fruit and zest for a vibrant presentation.