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Lemon Blueberry Cake Popular Recipes

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Lemon Blueberry Cake

"This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind."

Ingredients :

  • Cake:
  • 1 (16.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 3 egg whites
  • 1/3 cup vegetable oil
  • 2 teaspoons lemon extract
  • Frosting:
  • 1 cup cold heavy whipping cream
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • Filling:
  • 1/3 cup blueberry pie filling

Instructions :

Prep : 20M Cook : 12M Ready in : 1H15M
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
  • 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.
  • 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.
  • Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
  • 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.
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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