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Luscious Lemon Blueberry Cake
- 18- ounce box Lemon Cake Mix
- 1 cup water
- 3 eggs
- 1/3 cup vegetable oil
- 1 - 3.4- ounce box lemon instant pudding
- 1/4 cup lemon juice
- Zest of 3 lemons
- 2 pints blueberries fresh
- 3 - 8- ounce packages cream cheese
- 1 - 1/2 cups sugar
- 16 ounces Whipped Topping thawed
Using an electric mixer combine cake mix, water, eggs, oil, dry lemon instant pudding mix, fresh lemon juice.
Layer in 3 - cake round pans.
Bake 350 degrees F for 30 minutes or until a toothpick comes out clean when inserted in the center of the cake.
Use an electric mixer and whip up cream cheese and sugar.
Add the whipped topping and combine well.
Remove cake from the oven and completely cool it.
Flip one cake over on top of a plate.
Add 1/3 of the frosting.
Layer 1/3 of blueberries.
Zest 1 lemon on top of the frosting and blueberries.
Repeat layering with cake, frosting, blueberries, and lemon zest on all three layers.
Calories: 4282kcal | Carbohydrates: 664g | Protein: 58g | Fat: 166g | Saturated Fat: 124g | Cholesterol: 500mg | Sodium: 4072mg | Potassium: 1748mg | Fiber: 28g | Sugar: 418g | Vitamin A: 31.2% | Vitamin C: 139.9% | Calcium: 157% | Iron: 85.3%