Lemon Blueberry Cake recipe
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Ingredients
- 1 (16.25 ounce) package white cake mix 1 ¼ cups water 3 egg whites ⅓ cup vegetable oil 2 teaspoons lemon extract 1 cup cold heavy whipping cream 1 (8 ounce) package cream cheese, softened ¾ cup white sugar 1 teaspoon vanilla extract ⅓ cup blueberry pie filling
Nutrition Info
- 419.4 caloriescarbohydrate: 46.8 gcholesterol: 47.7 mgfat: 24.1 gfiber: 0.5 gprotein: 4.5 gsaturatedFat: 10.1 gservingSize: -sodium: 333.2 mgsugar: 36.3 gtransFat: : -unsaturatedFat: : -
Directions Lemon Blueberry Cake
Directions
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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.