I’ve been craving blueberry cake with lemon frosting or icing lately. How about easy blueberry cake with an even simpler lemon whipped cream frosting? I am not really sure if I’ve ever actually had it before, but seems I’ve been seeing this flavor combo all over lately. Tempting idea for this time of the year. I actually made this cake for Easter for a delicious change of pace. The beauty is that it’s really easy with the use of store bought cake mix.
You know, I came very close to following a very long recipe for something similar, but I just couldn’t do it. The recipe looked freaking outstanding. But, honestly without fail, almost every time that I try to follow a long recipe it gets completely messed up.
I have the knack of turning “magic cake recipes” into mistake cakes. Ask my family. Seems like every time we have a holiday celebration, I screw up cooking time or forget an ingredient or two. It’s cray cray.
So all of you boxed cake haters, sorry-ish. This recipe goes for people who are way too busy to follow long recipes. I happen to think you’ll appreciate this one. Don’t get my wrong, I totally adore cooking for my family. I truly do find pure joy in it. I just don’t want to spend the entire day in the kitchen. Then do the dishes? No thank you!
Ingredients
- 1 French Vanilla Cake Mix (Mixed according to directions)
- 1 Box Vanilla Pudding Mix (3.4 oz)
- 3 Cups of fresh blueberries
- 1 Pint Whipping Cream
- 1/3 Cup Powdered Sugar
- 1 Can lemon pie filling (15.75 oz)
Instructions
- Preheat oven according to cake mix instructions. Thoroughly grease two cake pans. Prepare cake mix according to package instructions then add in dry pudding mix. Mix until fully blended. Fold in two cups of the blueberries. Pour better evenly between your two cake pans. Bake according to package instructions.
- While cake is baking, make your Lemon Whipped Cream Frosting. Use a high powered, add all whipping cream and beat on high until it firms up and forms stiff peaks. This will take about 3 minutes. Fold in can of lemon pie filling and gently stir until blended. Store in the refrigerator until ready to use.
- Once cakes are done(when a toothpick can be inserted and removed cleanly), allow to cool a bit before removing from pans. Make sure to slowly and carefully remove the cakes as the blueberry is extra hot and moist. Allow to cool completely before topping with frosting.
- Once cakes are ready to be frosted, add a layer to the center of the cakes and then frost the top and sides. Top with remaining blueberries.
- Keep this cake refrigerated. Best served nice and cool. Enjoy!
Another goal was to make the frosting only lightly sweet. My husband doesn’t really enjoy traditional sweet frosting so I try to make whipped cream versions for him. On the other hand, I do adore sugary sweet frosting with a little cake on the side. True story. But, this lightly sweetened frosting definitely works without sending your taste buds into over drive. In other words that ghastly sick feeling after stuffing yourself with way too much cake. Tee hee. Of course, if you prefer a super sweet frosting, you can certainly add more powdered sugar to taste.
Hope you’ll give this one a try! Have you ever had a dessert that combined blueberry & lemon? Spill the details!
