Lemon Blueberry Cake

I am not going to get all preachy and tell you that the only way to have a great cake is to make it from scratch using organic ingredients and weighing out every thing with precision skills. These days I am stressed for time to do anything for myself and this is a great cake if you make it from scratch or use a box. Today let’s just use the box.

1 lemon supreme cake mix. Mix it up just like the directions on the back of box instruct you to do with one minor exception. Cut back on your water by 2 tablespoons because you have to compensate for the juice in the blueberries.

Next rinse your blueberries and drain them well. While they are slightly damp toss them in a little flour. This helps to keep them suspended in the cake layers instead of falling straight to the bottom of the pan.

Next fold your floured blueberries into the cake batter. Pour into greased and floured (or spray with bakers joy) and bake as instructed or until the edges begin to pull away from the pan.

Cool completely. I like to let mine cool then sit them in the fridge to chill because I am going to use a basic cream cheese frosting and it sticks better to cold cake.

For the frosting whip together a block of cream cheese, a stick of butter (both softened), 1/2 tsp lemon extract the zest of one lemon and 2 cups of powdered sugar. If it is too stiff add 1 tsp of heavy cream or milk. If you get it to runny add more sugar. It should be buttery smooth but still form and hold peaks as you frost.

Or just get the frosting from where you got the cake mix and doctor it up with a little lemon zest.

Tada!! Lemon Blueberry Cake that everyone will love of a hot summer day!

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