Go Back
Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

By Alexis
Print Recipe Pin Recipe

Ingredients
  

  • 1 box lemon cake mix
  • 1 small box vanilla instant pudding mix
  • 4 eggs
  • ¾ cup milk
  • ¾ cup melted butter
  • 1 cup sour cream
  • 2 tablespoon lemon juice
  • 2 teaspoon fresh lemon zest
  • 2 ½ cups fresh blueberries plus more for garnish after frosting.
  • Sunshine Sweet Lemon Curd
  • Lemon Zest Buttercream Frosting

Instructions
 

  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.

Notes

Find the recipe for Lemon Curd here.
Find the recipe for Lemon Zest Buttercream here.
This cake falls into my favorite category of "Legacy Recipes".  It takes quite a bit of time and many steps.  I like to break this recipe into 3 days.  Not necessarily all in a row, but by spreading it out, it seems less time-consuming.
 
Day 1: make the cakes.  bake and cool completely.  double wrap in saran wrap and then in a freezer bag.  Freeze for up to 3 weeks.  
 
Day 2: make the lemon curd.  After this is cooled, it can be stored in the fridge for up to 4 days or in the freezer for 2 weeks.
 
Day 3.  Make the frosting and assemble the cake.  You can layer the cake and frost it all while still frozen.  Let it thaw for about 4-5 hours after assembling.  Then store in the fridge for 2-3 days. 
Did You Make This Recipe?Share it on IG or Facebook and tag me @joyfulmomma