Lemon Blueberry Cake Recipe - Allrecipes.com
Lemon Blueberry Cake Recipe
  • READY IN hrs

Lemon Blueberry Cake

Recipe by  

"This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
  2. Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
  4. Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
  5. Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
  6. Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.
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Reviews More Reviews

Dec 18, 2014

Cake was a little dry, so I'd probably go with the previous commenter's suggestion of using applesauce vice vegetable oil.

 
May 28, 2014

This cake was a big hit! I substituted applesauce for the vegetable oil. The lemon flavor was mild but not overpowering. This did not taste like a box mix at all. I had a lot of leftover blueberry pie filling that we used to spoon over the slices of cake. So yummy!

 

2 Ratings

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Nutrition

  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 333 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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