Lemon Blueberry Cake

Lemon Blueberry Cake


"This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind."
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1 h 15 m servings 419 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 3
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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 blueb...

Instead of using blueberry pie filling I added fresh blueberries and lemon zest to cake mix and made cupcakes. I also added lemon zest to the frosting. We loved them!

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

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