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Easy Lemon Blueberry Layer Cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Easy lemon cake with blueberry filling, made with cake mix, lemon extract, blueberry pie filling, and creamy whipped cream cheese frosting.
Ingredients:
  • 1 (16.25 ounce) package white cake mix
  • 1.25 cups water
  • 3 egg whites
  • 0.33333334326744 cup vegetable oil
  • 2 teaspoons lemon extract
  • 1 cup cold heavy whipping cream
  • 1 (8 ounce) package cream cheese, softened
  • 0.75 cup white sugar
  • 0.33333334326744 cup blueberry pie filling
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then generously grease and flour two 8-inch pans.
  • Combine cake mix, water, egg whites, vegetable oil, and lemon extract in a bowl. Use an electric mixer on medium speed for about 2 minutes until the batter is well-mixed. Pour the batter into the prepared pans.
  • Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • Using a chilled bowl, whip cream with an electric mixer until it almost forms stiff peaks. Refrigerate the bowl.
  • Using an electric mixer, blend cream cheese, sugar, and vanilla extract in a separate bowl until smooth and creamy. Gently fold in whipped cream.
  • Stack the cakes: place one cake on a plate, cover with blueberry pie filling, then place the second cake on top. Spread a generous amount of whipped cream cheese frosting over the entire cake.

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