Lemon Blueberry Layer Cake
- 1 box lemon cake mix
- 1 small box vanilla instant pudding mix
- 4 eggs
- 3/4 cup milk
- 3/4 cup melted butter
- 1 cup sour cream
- 2 Tbsp lemon juice
- 2 tsp fresh lemon zest
- 2 1/2 cups fresh blueberries plus more for garnish after frosting.
- Sunshine Sweet Lemon Curd
- Lemon Zest Buttercream Frosting
- Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick spray and set aside.
- In a large mixing bowl, combine the cake and pudding. Add eggs and beat until smooth.
- Add milk, melted butter, sour cream, and lemon juice and mix until well combined. Batter will be very thick and fluffy.
- Gently fold in blueberries with a spatula.
- Divide batter evenly between the two prepared cake pans. Bake for 35-40 minutes until lightly browned on top and a knife inserte the the center comes out clean.
- Let cakes cool completely in the pans, them remove them and wrap in cling wrap. Place cakes in freezer until ready to assemble.
- Make Sunshine Sweet Lemon Curd and refrigerate 3 hours.
- Make Lemon Zest Buttercream Frosting
- To assemble cakes, remove from freezer and unwrap. Place one cake on a cake plate and pipe a barrier of frosting around the edge and fill with the Lemon Curd.
- Place second cake on top of lemon curd and contine with frosting on the top and sides of the cake.
- Top with fresh blueberries and keep refrigerated until ready to serve.
- Store leftovers in the refrigerator.
