You are using an older browser version. Please use a supported version for the best MSN experience.

BRB, Making This Lemon Blueberry Cake All Summer Long

Delish logo Delish 7/1/2020 The Editors

This blueberry cake is one of our all-time spring and summer favorites. Read on to learn the ins and outs of this simple but super delicious cake.

Can I make my cake from scratch instead?

Absolutely! We're partial to this yellow cake recipe, just make sure you halve it. (Unless you want a 6 layer cake!)

How long can this cake be kept at room temperature?

Frosted (but not yet cut into) this cake can last 4 to 5 days at room temperature. Be sure to cover it with a bowl or glass cake cover to prevent dust/air/anything that might be floating around in your kitchen from landing on it.

How do I keep the cake fresh once I've cut it?

You've go two options here: one, cover all cut areas with plastic wrap. Two, if you've got any leftover frosting, you can frost over the cut sides of the cake. Not only will this prevent the cake from drying out, the lucky recipient of the next slice will be rewarded with extra frosting!

I'm not a fan of buttercream, what other type of frosting would be good on this cake?

We hear ya! Sometimes buttercream can be a little too rich. This cream cheese frosting recipe is one of our favorites. The tang of the cream cheese plays super well with the sweet berries.

How far in advance can I make this cake?

You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature. As for the buttercream, it can be made up to two weeks in advance in an airtight container in the refrigerator. Just give it a quick whip with your hand mixer to make it spreadable, and you're good to go!

Made it? Let us know how it went in the comment section below!

Yields: 8-10

Prep Time: 25 mins

Total Time: 55 mins


  • 1

    (15.25oz). box vanilla cake, plus ingredients called for on box

  • Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish

  • 1 3/4 c.

    fresh blueberries, divided

  • 3 tbsp.

    all-purpose flour

  • 1 c.

    (2 sticks) butter, softened

  • 3 c.

    powdered sugar

  • 1/4 c.

    heavy cream

  • 1 tsp.

    pure vanilla extract

  • Pinch of kosher salt

  • 2

    Thin lemon slices, for topping


  1. Preheat oven to 350ยบ and grease three 9" cake pans with cooking spray. Line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon.
  2. In a small bowl, toss 1 cup blueberries and flour until completely coated (to keep the berries from sinking). Gently fold blueberries into the batter.
  3. Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean, 18 to 20 minutes.
  4. Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.
  5. Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 2 1/2 cups powdered sugar. Add remaining lemon juice and zest and heavy cream and beat until combined, then beat in vanilla and salt. (Add remaining 1/2 cup powdered sugar as desired for texture and flavor.)
  6. Place a dab of frosting on cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first cake and top with frosting, then top with second cake and frost. Repeat with third cake and frost sides.
  7. Garnish with remaining blueberries, lemon slices, and zest and serve.
a piece of cake on a plate: lemon-blueberry-cake © John Komar lemon-blueberry-cake

Gallery: The 5 Easiest Homemade Ice Pops to Try This Summer (PureWow)


More From Delish

image beaconimage beaconimage beacon