Blueberry-Frosted Lemon Cake
Lemon and blueberry pair perfectly in this tasty cake with an unexpected frosting.
Servings: 16 servings
Ingredients
- 1 box lemon cake
- ½ cup vegetable oil
- 3 eggs
- ¼ cup butter, softened
- 4 oz. cream cheese, softened
- 1 pkg. (7 oz.) freeze dried blueberries
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 2 cups powdered sugar
- ½ cup milk
- ½ cup fresh blueberries, optional
Instructions
- Bake the cake using oil, eggs, and water, according to package directions. You can make cupcakes or a 9 x 13 cake. Leave the cake to cool.
- Pulse the freeze dried blueberries into a fine powder in a blender.
- In a medium bowl, combine butter, cream cheese, blueberry powder, vanilla, lemon juice, and powdered sugar. Add milk to get the frosting to a spreadable texture.
- Frost your cooled lemon cake or cupcakes with the blueberry frosting. Decorate with fresh blueberries, if desired.