Lemon Blueberry Layer Cake

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


  1. Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick spray and set aside.
  2. In a large mixing bowl, combine the cake and pudding. Add eggs and beat until smooth.
  3. Add milk, melted butter, sour cream, and lemon juice and mix until well combined. Batter will be very thick and fluffy.
  4. Gently fold in blueberries with a spatula.
  5. 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.
  6. Let cakes cool completely in the pans, them remove them and wrap in cling wrap. Place cakes in freezer until ready to assemble.
  7. Make Sunshine Sweet Lemon Curd and refrigerate 3 hours.
  8. Make Lemon Zest Buttercream Frosting
  9. 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.
  10. Place second cake on top of lemon curd and contine with frosting on the top and sides of the cake.
  11. Top with fresh blueberries and keep refrigerated until ready to serve.
  12. Store leftovers in the refrigerator.