Spring screams blueberry and lemon!
I use vanilla box cake in this recipe, so I skip preparing the batter from scratch. You can if you want to. Just remember you need a three-layer cake.
🫐Ingredients
One 13.25oz box of vanilla cake from your preference
1 Tbsp of all-purpose flour 1 1/2 cup fresh blueberries
Two lemons
Two sticks of room-temperature unsalted butter
2 cups powdered sugar
1/4 cup heavy cream
1 tsp pure vanilla extract
Pinch of kosher salt

🍋Directions
Preheat oven to 350
Grease an eight or 9-inch pan with cooking spray and line with parchment paper. Prepare the cake mix according to the box instructions. Then stir in the juice and zest of 1 1/2 lemons.
Mix the blueberries with the flour; this prevents the blueberries from sinking to the bottom of the batter.

Divide the cake batter into three pans; if you don’t have three, prepare them individually. Bake for 18-20 minutes until a toothpick comes out clean. Cool the cake for 10 minutes, then invert it on a wire rack and cool completely.

Mix the butter with the powdered sugar for the frosting, add lemon zest, lemon juice, vanilla, and heavy cream, and beat until well combined.

Prepare the cake, add the first layer, top with frosting, and repeat. Smooth the frosting on the top of the last cake layer and garnish with blueberries and lemon zest, finishing with powdered sugar on top.
Enjoy💫