I love cake, but layer cakes are the prima-donnas of the cake world. One slip of the decorating knife, one simple miscalculation of timing in the oven and everything is a disaster. But this simple lemon blueberry cake is none of those things. Simple, easy to make and most of all simple to decorate.
Keeping it simple.
To make this cake even easier and importantly quicker to make, I used a simple vanilla cake mix as the base for this cake. No weighing or measuring for the base of this simple lemon blueberry cake. I added a few other store cupboard staples, mixed in some blueberries and hey presto we have a cake.
As much as I love buttercream I couldn’t be bothered to make it this time around. Yeah, I was having a lazy day. There are a few products that make fantastic cake fillings and the hardest part is opening the jar. We have peanut butter, Nutella, jams and jellies. For this
Simple decoration.
As I am sure you have guessed I was having a super lazy day when I made this cake and I wanted it to be super easy to make. So I kept the decoration crazy simple. Just a simple water icing flavoured with a little lemon juice, a few blueberries and a little lemon zest.
If you are in the mood or have the time then, by all means, get fancy and whip up a simple buttercream filling. Or even use some fresh whipped cream, both would work fantastically.
If you are super-anti box cake mixes then please use a homemade recipe, I have a great sponge recipe right here which will lend itself to this cake perfectly. You will just need to swap out the lime for lemon and double it.
Easy Lemon Blueberry Cake
Ingredients
- 1 box of vanilla cake mix
- 3 large eggs
- 90 millilitres light vegetable oil (1/3 cup)
- 180 millilitres milk – Any kind of milk will work (2/3 cup + 4 tablespoons)
- 2 teaspoons lemon extract
- zest 1 lemon
- 200 grams blueberries (1 and 1/2 cup)
- 55 grams icing sugar (1/4 cup)
- 60 milliliters water (4 tablespoons)
- Juice 1 lemon
- 250 grams lemon curd (1 cup)
Instructions
- Preheat your oven to 180C/350F/Gas mark 4 and lighlty greese two 8 inch (20cm) cake tins.
- In a large mixing bowl add in the boxed cake mix.
- Add the eggs, oil, milk, lemon extract and lemon zest. With a gentle hand mix everything together until everything is well combined and you have a smooth batter.
- Gently fold in the blueberries and devide the batter equally between the two cake tins. Place the tins into the center of your oven and bake for 25 minutes.
- Check your cake with a pick, if it comes out clean then your cakes are baked through. If not give it another minute or two.
- Release the cakes from their tins and allow them to fully cool down on a wire rack.
- Once cold, spread the lemon curd on one half of the cake and sandwich it together with the other half.
- In a small bowl mix the icing sugar, water and lemon juice together and drizzle it all over the top of the cake.
- If you want to then add a few blueberries to the top and a little lemon zest then do so, its completly optional.
Lemons and blueberries together are a match made in heaven. this cake looks delightfully moist and delicious. Hope your summer is going well.
Lemon and blueberries pair so well, don’t they? Love that flavor combo! Nice looking cake — so summery. Thanks!
Thanks, John 🙂
That looks absolutely fabulous, Emma. I truly Love the combination of lemon and blueberry…
Thanks, David. They are great flavour partners 😀
My kind of cake. Perfect for warm, lazy summer afternoons. Hope you’re having a good one!
Thank you, Shauna. I couldn’t agree more.
This looks super yummy! I love the idea of using lemon curd as the filling, Emma.
Thanks, Angie. Lemon curd is a great filling for a cake or on top of cupcakes.
Layer cakes intimidate me, but this one looks totally doable, not to mention pretty!
Same, I hate making layer cakes but this one is so easy!