The tart sweetness of the blueberries is amplified by the zing of the citrus. This three layer masterpiece is sure to be a dessert table showstopper at your next barbecue. Read on to learn the ins and outs of this simple but super delicious cake.
Can I make my cake from scratch instead?
Absolutely! We’re partial to this yellow cake recipe, just make sure you halve it. (Unless you want a 6 layer cake!)
How long can this cake be kept at room temperature?
Frosted (but not yet cut into) this cake can last 4 to 5 days at room temperature. Be sure to cover it with a bowl or glass cake cover to prevent dust/air/anything that might be floating around in your kitchen from landing on it.
How do I keep the cake fresh once I’ve cut it?
You’ve go two options here: one, cover all cut areas with plastic wrap. Two, if you’ve got any leftover frosting, you can frost over the cut sides of the cake. Not only will this prevent the cake from drying out, the lucky recipient of the next slice will be rewarded with extra frosting!
I’m not a fan of buttercream, what other type of frosting would be good on this cake?
We hear ya! Sometimes buttercream can be a little too rich. This cream cheese frosting recipe is one of our favorites. The tang of the cream cheese plays super well with the sweet berries.
How far in advance can I make this cake?
You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature. As for the buttercream, it can be made up to two weeks in advance in an airtight container in the refrigerator. Just give it a quick whip with your hand mixer to make it spreadable, and you’re good to go!
Made it? Let us know how it went in the comment section below!
YIELDS: PREP TIME: TOTAL TIME:
8 – 10 0 HOURS 25 MINS 0 HOURS 55 MINS
- 1 (15.25oz). box vanilla cake, plus ingredients called for on box
- Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish
- 1 3/4 c. fresh blueberries, divided
- 3 tbsp. all-purpose flour
- 1 c. (2 sticks) butter, softened
- 3 c. powdered sugar
- 1/4 c. heavy cream
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- 2 Thin lemon slices, for topping
To get the full recipe, head over to Delish.com .