Don’t you just love lemon flavored desserts? I think I could eat them by the boat load! The sweet, sugary taste combined with that tangy, sour hint from the lemon always draws me in, breaks my diet, and pushes me to say “Yes, I’ll have some of that!”

Now, combine the delicious taste of a lemon flavored treat with blueberries and what do you get? A slice of heaven, that’s what! There is no better combination than lemons and blueberries, especially when those berries happen to be our awesome Freeze Dried Blueberries! How cool are these? Delicious, flavorful, and easy to use, it’s no wonder why we had to use them in today’s recipe! Baked up to perfection and just in time for the warm weather, this lemon-flavored dessert of destiny is the treat your taste buds have been waiting for! Grab your ingredients and get ready to lick some spoons, it’s time for Lemon Blueberry Cake!

1 cup (2 sticks) Butter, softened
1 1/4 cup Sugar
1/2 cup Brown Sugar
4 Eggs
1 Tbsp Vanilla
3 cups Honeyville Alta Artisan Flour
1 Tbsp Baking Powder
1/2 tsp Salt
2 1/2 Tbsp Honeyville Buttermilk Powder + 1 cup Water
Zest and Juice from 3 Lemons
1 cup Honeyville Freeze Dried Blueberries

Lemon Glaze Filling:
1/2 cup Sugar
1 cup Water
1 Lemon, Juiced
1 Lemon, zested
3 Tbsp Ultra Gel

Cream Cheese Frosting:
8 oz Cream Cheese
1/2 cup (1 stick) Butter, softened
3 1/2 cups Powdered Sugar
1 Lemon, juiced and zested
1 Tbsp Heavy Cream
1 tsp Vanilla

Preheat oven to 350 degrees.

Place softened butter in a large bowl and mix with an electric hand mixer until butter is creamy. Add sugar and brown sugar and mix at medium speed until completely creamed together. Add eggs and vanilla and mix until completely combined.

In a separate bowl combine flour, salt, and baking powder and whisk together.

Combine wet and dry ingredients, add reconstituted buttermilk, lemon juice, and lemon zest and mix together until a soft batter forms. Re-hydrate your blueberries by soaking in water, then draining the excess water. Gentle fold blueberries in to batter.

Pour batter evenly between two round cake pans. Bake in oven at 350 degrees for 35-40 minutes.

Remove and allow to cool on a wire rack for 10 minutes in the pans, then an additional hour out of the pans.

While cake is cooling, make your lemon glaze filling by adding sugar, water, lemon juice, lemon zest, and ultra gel in a microwavable bowl, mixing together, then placing in the microwave for 2 minutes. Remove from microwave, stir, and allow to cool completely.

Next, make your frosting. In a large bowl combine cream cheese, butter, powdered sugar, lemon juice, lemon zest, heavy cream, and vanilla. Mix together with an electric hand mixer until soft peaks begin to form.

Spread a thin layer of frosting on top of one of the cakes.

Next, spread your lemon glaze evenly over the cake.

Take the other cake, reverse it, and place it on top of the frosted cake.

Frost the entire cake, decorate as desired, then stick in the refrigerator for an additional hour. Remove, slice and serve.

If you love lemons, then you’re absolutely going to love this cake! Packed full of lemon-flavored goodness, this cake is light, fluffy, and full of texture and taste! The blueberries add the perfect amount of sweetness without completely overpowering the meal. The cream cheese frosting is the perfect blend of smooth and rich flavor and truly makes the cake a masterpiece! Bake this treat up for any spring or summer get together and you’ll definitely be the rave of the party.

When it comes to lemon flavored desserts, this one takes the cake! Literally!