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| Lemon Blueberry Cake |
"This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind."
Ingredients :
- Cake:
- 1 (16.25 ounce) package white cake mix
- 1 1/4 cups water
- 3 egg whites
- 1/3 cup vegetable oil
- 2 teaspoons lemon extract
- Frosting:
- 1 cup cold heavy whipping cream
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- Filling:
- 1/3 cup blueberry pie filling
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H15M |
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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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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