Lemon Berry Cake

• Vegetarian

• Produce

  • 2 cup Blueberries, fresh or frozen
  • 4 Lemon, Zest of
  • 2 tbsp Raspberries

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/3 cup Lemon juice

• Baking & Spices

  • 7 cup Powdered sugar
  • 1 box White cake mix

• Dairy

  • 1 3/4 cup Butter
  • 2/3 cup Buttermilk or milk
  • 16 oz Cream cheese
  • 1/2 cup Yogurt or sour cream, plain

Found on yourcupofcake.com

Ingredients

• 1 box white cake mix
• 3 eggs
• 1/3 C. butter, melted
• zest of 2 lemons
• 1/3 C. lemon juice
• 2/3 C. buttermilk or milk
• ½ C. plain yogurt or sour cream
• 2 C. blueberries, fresh or frozen
• ½ C. butter, softened
• 8 oz. cream cheese
• 2 Tbsp. pureed raspberries, strained to remove seeds (pureed in blender)
• 3 ½ -4 ½ C. powdered sugar
• 1 C. butter, softened
• 8 oz. cream cheese
• zest of 2 lemons
• 1 Tbsp. lemon juice
• 3 ½ -4 ½ C. powdered sugar
• Note: You can use freeze-dried raspberries for the filling. Pulverize them in a food processor and then sift out the seeds. Use about 1 Tbsp. of pulverized berries, you’ll get an amazing punch of color and flavor. OR you can add 3 tsp. of raspberry flavored gelatin to the original recipe for extra color and flavor. If you only want to make a 2-layered cake you dont need to make as much frosting!

Directions

• 1. Preheat oven to 350 degrees and grease 3 8-inch pans. (I like to line the bottoms of my pans with foil or parchment for easy removal.)
• 2. Sift cake mix into a small bowl and set aside.
• 3. In a large bowl, combine eggs, butter, lemon zest, lemon juice, buttermilk and yogurt until smooth.
• 4. Stir in cake mix and blueberries.
• 5. Divide batter evenly between prepared pans and use a spatula to spread batter flat.
• 6. Bake for 17-22 minutes or until an inserted knife comes out clean. (If you are making only two layers, it will take 20-25 minutes in the oven.)
• 7. Let cool completely.
• 8. Raspberry Buttercream: Beat butter and cream cheese for 2 minutes. Add in pureed raspberries and slowly add in powdered sugar until your frosting reaches your desired consistency.
• 9. Lemon Buttercream: Beat butter, cream cheese and lemon zest. Add lemon juice and slowly add in powdered sugar until your reach your desired consistency.
• 10. Assemble cake by using the raspberry buttercream between each layer and covering the cake with the lemon buttercream. Top with fresh berries for decoration.