Lemon-Blueberry Cake with Lemon Buttercream Frosting
Easy and delicious!
For the cake:
1 (15.25-ounce) package lemon cake mix
1 (21-ounce) can blueberry pie filling
For the frosting:
2 sticks butter, softened
½ cup lemon juice
1 pound confectioner’s sugar
Zest of 1 lemon
Fresh Blueberries, to garnish

Preheat oven to 350 degrees. Prepare cake mix according to package directions, making two 8-inch layers. Pour cake batter into greased and floured cake pans.


Place dollops of blueberry pie filling evenly on top of each layer. Cut pie filling into batter with a butter knife. 

Bake in preheated oven for 35 to 37 minutes or until toothpick inserted into center of each cake round comes out clean. Cool for 15 minutes in pans on wire racks then invert cakes onto wire racks to cool completely. Blueberries will be at bottom of cake rounds. Cake rounds will be fragile and dense. 

In the meantime, prepare frosting by combining butter, lemon juice, confectioner’s sugar and lemon zest in a large bowl with an electric mixer. 

Place one cake round on a platter, blueberries side up and frost.  Repeat with the second layer, blueberries side up and frost completely. Garnish with fresh blueberries. Refrigerate for at least 1 hour before serving. Serves 12.