Ingredients:

Lemon Blueberry Cake:

• 1 (15.25 oz) box of lemon cake mix
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup freshly squeezed lemon juice (about 3-4 large lemons)
• 3 large eggs
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 (21 oz) can blueberry pie filling (use half of the can)

Lemon Cream Cheese Frosting:

• 1 (8 oz) bar cream cheese, room temperature
• 1/2 cup (1 stick) salted butter, room temperature
• 3-4 tablespoons freshly squeezed lemon juice (about 1 large lemon)
• 2 teaspoons lemon zest
• 4 cups powdered sugar

Instructions:

1. Preheat the Oven:
   • Heat the oven to 350℉ (177℃).
   • Prepare a 9x13 cake pan by either spraying with cooking spray or lining it with parchment paper.
2. Prepare the Cake Batter:
   • In a large mixing bowl, combine the following:
     • Dry lemon cake mix
     • 1/2 cup vegetable oil
     • 1/2 cup water
     • 1/2 cup freshly squeezed lemon juice
     • 3 large eggs
     • 2 tablespoons lemon zest
     • 1 teaspoon vanilla extract
   • Use an electric mixer or a stand mixer with a paddle attachment.
   • Mix at low speed, then increase as necessary for about 2 minutes, ensuring to scrape the sides and bottom of the bowl for even mixing.
3. Assemble the Cake:
   • Evenly pour the batter into the prepared cake pan.
   • Spoon half of the can of blueberry pie filling over the batter in dollops.
   • Use a skewer or toothpick to swirl the pie filling into the batter.
4. Baking:
   • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and allow to cool completely on a wire rack.
5. Prepare the Frosting:
   • In a medium bowl, beat together:
     • 1 bar of room-temperature cream cheese
     • 1/2 cup room-temperature salted butter
   • Add:
     • 3-4 tablespoons freshly squeezed lemon juice
     • 2 teaspoons lemon zest
   • Gradually beat in 4 cups of powdered sugar, one cup at a time.
   • Adjust the consistency with additional lemon juice if needed, one teaspoon at a time.
6. Frost the Cake:
   • Spread the frosting evenly over the cooled cake using an offset spatula.
   • Cover and refrigerate for at least 1 hour to set the frosting.
7. Serving:
   • Optionally garnish with lemon slices or additional blueberry pie filling/fresh blueberries before serving.
   • Cut the cake into squares and serve chilled.

Storage:

• Store the frosted cake in the refrigerator due to the cream cheese frosting. Allow to sit at room temperature for 10-15 minutes before serving to soften slightly.

Note:

Nutrition