Enjoy a delicious combination of fruity flavours with our easy-to-make Blueberry-Lemon Layer Cake recipe. This sweet and citrusy Blueberry-Lemon Layer Cake gets part of its luscious flavour from the cream cheese, marshmallow creme and Cool Whip filling and icing.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix
3 cups blueberries, divided
2 Tbsp. each zest and juice from 2 lemons, divided
Line 2 (8-inch) round pans with parchment; spray with cooking spray. Prepare cake batter; stir in 2-1/2 cups blueberries and 1 Tbsp. lemon zest.
Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove cakes from pans to wire racks; cool completely.
Beat cream cheese, marshmallow creme, lemon juice and remaining lemon zest in large bowl with mixer until blended. Fold in Cool Whip.
Stack cake layers on plate, filling and frosting layers with cream cheese icing. Top with remaining blueberries.
Kraft Kitchen Tips!
Sprinkle with additional lemon zest before serving.
How to Prepare Using 9-Inch Pans
If you don't have 8-inch round pans, you can instead prepare this delicious cake using 9-inch round pans. Just reduce the baking time to 26 to 28 min. or until toothpick inserted in centres comes out clean.
Since this indulgent cake makes 16 servings, it's the perfect dessert to serve at your next party.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 9 g
Cholesterol 45 mg
Sodium 280 mg
Carbohydrate 45 g
Fibre 1 g
Sugars 28 g
Protein 4 g
16 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.