This cake celebrates the flavors of lemon and blueberry and can be made in a variety of shapes. The cake is lemon flavored (from lemon zest and juice), and the frosting is intensely blueberry-flavored from the addition of freeze-dried blueberries. It is the perfect celebration cake for spring!
Frequently Asked Questions
The best way to secure unstable cake layers is to dowel your cake. A simple way to do this is to use disposable straws. Cut the straws to be as long as your cake is tall, and then insert them into the top of the cake. When you frost the cake, they will be covered up and no one will know! (Be sure to remember where you’ve placed them so you can slice the cake.)
Not every grocery store carries these, but many do. I find them reliably at major grocery stores or order them online.
If the freeze-dried blueberry powder makes your frosting too thick to spread, simply add a tablespoon of heavy whipping cream to thin it out a bit. Frosting is all about your desired consistency, so feel free to adjust!
Lemon-Blueberry Sour Cream Cake
- Prep Time 15 min
- Total 1 hr 20 min
- Servings 12
- Ingredients 14
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 cup sour cream
- Zest of 1 lemon
- Juice of 1/2 lemon
Frosting
- 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- 1 package (2 oz) freeze-dried blueberries
- 1/2 teaspoon vanilla bean paste, if desired
- 1/8 teaspoon kosher salt
Filling & Decoration
- 1/2 cup lemon curd
- 3/4 cup fresh blueberries
- 1/2 lemon, thinly sliced
Instructions
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Step1
Heat oven to 350°F. Grease three 6-inch round cake pans with cooking spray. Cut three 6-inch rounds of parchment paper and place one in the bottom of each pan.
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Step2
In a large bowl, beat cake mix, water, eggs, vegetable oil, sour cream, lemon zest, and lemon juice with an electric mixer on medium speed for 2 minutes. Divide batter evenly among cake pans. Bake about 25 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans to a cooling rack. Cool completely, about 1 hour.
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Step3
Place freeze-dried blueberries in a food processor. Cover; process until blueberries are a fine powder. Set a fine mesh strainer over a medium bowl. Pour blueberry powder through the strainer. Discard any pieces left in the strainer. Add frosting, vanilla bean paste, and salt to the blueberry powder. Mix thoroughly.
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Step4
Place one cake layer on a serving plate. Spread a layer of frosting over the top of the cake. Spread half of the lemon curd over the frosting, leaving a 1/2-inch border around the edge of the cake. Top with a second cake layer; repeat with frosting and remaining lemon curd. Top with the third cake layer. (If the cake feels unstable or the layers want to slide, insert a couple of disposable straws into the cake as dowels to help hold the cake layers in place.) Frost the entire cake as desired with the remaining frosting. Just before serving, decorate with fresh blueberries and lemon slices.
