I was in the mood for lemon cake this weekend, so I decided to bake one. I had some yellow cake mix in the pantry, along with cream cheese frosting, so I decided to “enhance” them for some lemony deliciousness. If you have a favorite yellow cake or cream cheese frosting recipe, by all means use them. But I had the box stuff and a lot to do, so here we go!
Semi-Homemade Lemon Blueberry Cake
1 box of yellow cake mix
1 cup buttermilk
1/3 cup vegetable oil
1 can of cream cheese frosting
1 jar lemon curd
Preheat oven to 350° (325° if you’re using dark, nonstick pans). Grease two 8-inch cake pans.
Zest both lemons and squeeze the juice; set aside. In a large bowl, mix together the cake mix, eggs, oil, and buttermilk. Beat using an electric mixer until the batter is smooth. Add half of the lemon zest and half of the lemon juice and mix another 30 seconds or so. Split the batter between the two cake pans and bake for 25-30 minutes. Remove the cakes from the pans and allow them to cool on wire racks.
Mix the remaining lemon juice and zest into the cream cheese frosting and chill in the refrigerator while the cakes cool. When the cakes are completely cooled, use a large bread knife to shave off the top of one of the cakes to create a flat surface. Spread the lemon curd on the flat cake surface and cover with fresh blueberries. Top the filling with the other cake and frost with the lemon cream cheese frosting.