Buttercream-Frosted Lemon Blueberry Layer Cake
Additional ingredients to prepare cake mix per package instructions
4 teaspoons lemon juice, divided
3 teaspoons finely grated lemon peel, divided
2 cups fresh blueberries, plus additional for garnish
Additional ingredients to prepare frosting mix per package instructions
1 (8 oz.) package cream cheese, softened
HEAT oven to 350°F. Coat 3 (8 or 9-inch) round cake pans with no-stick cooking spray. Dust with flour.
PREPARE cake mix batter according to package instructions using butter, milk and eggs. Blend in 1 tablespoon lemon juice and 2 teaspoons lemon peel. Divide evenly into prepared pans. Sprinkle evenly with blueberries.
BAKE 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to wire rack to cool completely.
PREPARE frosting mix according to package instructions using butter and water. Beat in cream cheese, 1 teaspoon lemon peel, and 1 teaspoon lemon juice until light and fluffy. Stack cake layers, blueberry side up, spreading frosting mixture between layers. Spread remaining frosting on top and sides of cake. Chill at least 2 hours to set frosting. Garnish as desired.
Serving Size (1 slice of 16), Calories 390 (Calories from Fat 170), Total Fat 20g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 90mg, Sodium 400mg, Total Carbohydrate 52g (Dietary Fiber 1g, Sugars 36g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.