Receta Lemon Blueberry Cream Cake
This Lemon Blueberry Cream Cake is soft and moist with a lemon cream cheese filling, and topped with Lucky Leaf® Premium Blueberry Pie Filling. #LuckyLeaf #spring
Spring is in the air. The warm weather, the chirping of birds, and the blooming of our beautiful Texas Blue Bonnets. Oh, how I love spring and seasonal baking, especially this time of year when berries and fresh ingredients are plentiful in stores and farmers markets.
I'm a huge fan of anything lemon flavored, cookies, cakes, breads, and pies. Lemons and berries always remind me of spring, and they pair beautifully together. Today I'm celebrating spring by bringing you this delicious Lemon Blueberry Cream Cake! This lemon flavored cake with it's beautiful blueberry topping just screams spring!
This easy recipe starts with a lemon cake mix, topped with a creamy lemon cream cheese filling, and finished off with Lucky Leaf® Premium Blueberry Pie Filling. I love using Lucky Leaf Pie Filling because it provides a convenient and versatile way to enjoy all my favorite sweet treats year round.
If blueberry isn't your thing, you can easily substitute with another Lucky Leaf filling. I think cherry, strawberry, blackberry or even raspberry would be a delicious choice. Also, this cake can be made a day in advance so it's ready whenever you need it. Let's get started on this easy recipe.
Start by preparing the cake mix according to package directions using a 13-in. x 9-inch baking pan. Bake at 350° for 35 -45 minutes or until a toothpick inserted comes out clean. Cool cake completely on a baking rack.
Prepare the lemon cream cheese filling, and spread on top of the cooled cake. Top with blueberry pie filling and spread the pie filling evenly over the cream filling.
Garnish with fresh cream, lemon slices and blueberries before serving. This cake is the perfect dessert for potlucks, gatherings, brunches or for Mother's Day! I hope you enjoy this recipe, and if you make this cake stop back by and let me know how you liked it ♥.
Lemon Blueberry Cream Cake
- For the Cake:1 - 15.25 oz Betty Crocker Lemon cake mix4 - eggs, room temperature
- 1 - cup water
- 1/2 - cup oil
- Cream Filling:
- 4 - ounces cream cheese, whipped1 - 6 oz container lemon Greek yogurt2 - cups heavy cream
- 1 - teaspoon vanilla extract 1 - cup powdered sugar
Topping:1 - 16 oz can Lucky Leaf blueberry pie fillingfresh blueberries and lemon slices for garnish Preheat oven to 350 degrees. Prepare cake mix according to package using a 13-in. x 9-in. baking pan. Bake at 350° for 35 - 45 minutes or until a toothpick inserted comes out clean.
Cool cake completely on a wire rack. In a small bowl using an electric mixer or kitchen aid mixer, whip the cream cheese until smooth. Add the lemon yogurt and lightly mix; set aside.
In a separate large bowl or in a kitchen aid mixer using the whisk attachment, add the heavy cream and vanilla extract, and whisk on medium speed.
Add the powdered sugar and whip the cream mixture slowly (this is key and keeps the cream from separating later). Whisk for about 10 minutes until the cream begins to ripple.
Turn the mixer off and finish whisking by hand with a wire whisk until the cream starts to thicken and stick to the whisk.
Fold in the cream cheese yogurt mixture and lightly mix until combined. Spread the whipped cream mixture evenly over the cooled cake using an offset spatula.
Top with blueberry pie filling and spread the pie filling evenly over the cream cheese filling. Garnish with additional fresh cream, lemon slices and blueberries.
prep time: 20 minutes
cook time: 35 - 45 minutes
servings 14 - 16
This is a sponsored post on behalf of Lucky Leaf® Pie Filling. All thoughts and opinions stated above are 100% my own.