Lemon Blueberry Cake

This blueberry cake is one of our all-time spring and summer favorites. Read on to learn the ins and outs of this simple but super delicious cake.

Absolutely! We're partial to this yellow cake recipe, just make sure you halve it. (Unless you want a 6 layer cake!)

Frosted (but not yet cut into) this cake can last 4 to 5 days at room temperature. Be sure to cover it with a bowl or glass cake cover to prevent dust/air/anything that might be floating around in your kitchen from landing on it.

You've go two options here: one, cover all cut areas with plastic wrap. Two, if you've got any leftover frosting, you can frost over the cut sides of the cake. Not only will this prevent the cake from drying out, the lucky recipient of the next slice will be rewarded with extra frosting!

We hear ya! This cream cheese frosting recipe is one of our favorites. The tang of the cream cheese plays super well with the sweet berries.

You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature. As for the buttercream, it can be made up to two weeks in advance in an airtight container in the refrigerator. Just give it a quick whip with your hand mixer to make it spreadable, and you're good to go!

Made it? Let us know how it went in the comment section below!

LEMON BLUEBERRY CAKE

YIELDS : 8 - 10

PREP TIME : 0 HOURS 25 MINS

TOTAL TIME : 0 HOURS 55 MINS

INGREDIENTS

• 1 (15.25oz). box vanilla cake, plus ingredients called for on box
• Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish
• 1 3/4 c. fresh blueberries, divided
• 3 tbsp. all-purpose flour
• 1 c. (2 sticks) butter, softened
• 3 c. powdered sugar
• 1/4 c. heavy cream
• 1 tsp. pure vanilla extract
• Pinch of kosher salt
• 2 Thin lemon slices, for topping

INSTRUCTIONS

Get the full instruction @delish.com

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