Luscious Lemon Blueberry Bliss Cake
Ingredients:
For the Cake Base:
- 1 box yellow cake mix
- Ingredients as listed on the cake mix package (typically eggs, oil, and water)
- 1 lemon (zest and juice)
- 1/2 cup fresh blueberries, plus extra for garnish
For the Lemon Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
For the Whipped Topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Lemon slices
- Sprigs of fresh mint
Preparation:
Step 1: Bake the Lemon Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, prepare the yellow cake mix according to the package instructions. Add the zest of one lemon and two tablespoons of lemon juice to the batter. Gently fold in ½ cup of fresh blueberries. Pour the batter into the prepared pan and bake for approximately 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Step 2: Prepare the Lemon Cream Cheese Filling:
While the cake is cooling, prepare the lemon cream cheese filling. In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Stir in the lemon juice and lemon zest until everything is thoroughly incorporated. Set aside.
Step 3: Poke and Fill the Cake:
Once the cake has cooled completely, use the handle of a wooden spoon or a large fork to poke holes all over the cake, about 1 inch apart. Make sure the holes go almost all the way to the bottom of the cake but don’t puncture through. Evenly spread the lemon cream cheese filling over the top of the cake, making sure to push the filling into the holes. Use a spatula to smooth the surface.
Step 4: Make the Whipped Topping:
In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the mixture on medium-high speed until stiff peaks form. Be careful not to overwhip.
Step 5: Assemble and Garnish:
Spread the whipped topping evenly over the lemon cream cheese filling, creating a smooth and attractive finish. If desired, garnish the cake with extra fresh blueberries, lemon slices, and sprigs of fresh mint for a pop of color and added freshness.
Step 6: Chill and Serve:
Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld together and the cake to become thoroughly chilled. Before serving, cut the cake into squares and serve cold. Enjoy the delightful combination of lemon, blueberry, and creamy goodness!
This Luscious Lemon Blueberry Bliss Cake is perfect for potlucks, picnics, parties, or any occasion where you want to impress with a simple yet elegant dessert. The combination of the moist lemon-infused cake, tangy cream cheese filling, and light whipped topping creates a symphony of flavors that will leave everyone wanting more.
