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Lofty Layered Lemon Blueberry Cake

By: Diane Roark from recipesforourdailybread.com
Lofty Layered Lemon Blueberry Cake
Lofty Layered Lemon Blueberry Cake

"I love lemons and blueberries so much I bought a lemon tree and a blueberry bush. I keep them outside in the summer and in my sunroom in the winter. It is so exciting to see and smell two of my favorite summer treats growing fruit. Having these abundant summertime fruits inspired me to create an easy recipe using them. I blog about quick and easy recipes on Recipesforourdailybread.com and make and write about many cake mix desserts often. A lemon cake mix was a great choice with fresh lemons and blueberries plus this cake is truly easy to make. It is a family favorite and perfect for a crowd. I hope you will love the terrific lemon flavorful and amazing blueberries on this Lofty Layered Lemon Blueberry cake as much as we all do!"

PLUS: This recipe is a finalist in our 2017 Summer Potluck Challenge! 
Check out the other recipes here and cast your vote for your favorite summer potluck recipe today. Voting ends 7/31/17.

Serves12

Preparation Time20 min

Cooking Time15 min

Cooking MethodBaking

Cooking Vessel Size9 inch cake pans

Type of DishCake

Ingredients

  • 18 ounces Lemon cake mix
  • 3 Eggs
  • 1 cup Vegetable oil
  • 1 cup Fresh squeezed lemon juice
  • 3 2/5 ounces Store bought lemon instant pudding box
  • 24 ounces Cream cheese bought in 3 packages of 8 ounces
  • 1 1/2 cup Sugar
  • 16 ounces Whipped topping, Cool whip
  • 2 pints Fresh blueerries
  • 3 Zest of three lemons

Instructions:

  1. Use an electric mixer and blend the lemon cake mix (I used Duncan Hines), eggs, one cup water, and oil according to the package. Blend in the dry lemon instant pudding mix and fresh lemon juice.

  2. Spray three nine inch cake pans with a baking spray. Divide the cake batter into the three cake pans equally. Bake for 15 minutes. A toothpick should come out clean when inserted in the center of the cake. Do not overcook the cake. Remove from the oven and allow to completely cool.

  3. Whip together the cream cheese, sugar. Fold in the Cool Whip.

  4. Layer one of the cakes on a plate and top with 1/3 of the cream cheese mixture. Top the cream cheese mixture with 1/3 of the blueberries. Take one fresh lemon and zest the entire lemon over the blueberries. I used the zest of a whole lemon on each layer of cake over the blueberries, 3 lemons total.

  5. Repeat the steps including Cake, cream cheese mixture, blueberries and lemon zest two more times. You should have three layers of cake with cream cheese mixture on each layer topped with blueberries and lemon zest.

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