There’s no way around the blueberry syrup. But we promise you it is 100% worth it. If you have some time, try to make it the day before!
Made this? Let us know how it went in the comment section below!
Advertisement – Continue Reading Below
For the cake and filling
-
Cooking spray, for pan
- 1
box vanilla cake mix, plus ingredients called for on box
- 2 1/2 c.
blueberries
-
Juice of 1/2 lemon
- 1 tbsp.
granulated sugar
- 1/2 c.
whipped topping
For the frosting and topping
- 1 c.
(2 sticks) butter, softened
- 2
(8-oz.) blocks cream cheese, softened
- 2 1/4 c.
powdered sugar
-
Zest of 1 lemon
-
Juice of 1/2 lemon
- 1 tsp.
pure vanilla extract
-
Blueberries, for garnish
Directions
-
- Step 1Preheat oven to 350°. Line a 9”-x-13” pan with parchment paper and grease with cooking spray. Bake cake according to package instructions. Let cool completely.
- Step 2Make blueberry sauce: In a small saucepan over medium heat, combine blueberries, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat and pour into a medium bowl.
- Step 3Let cool for 15 minutes, then fold in whipped topping.
- Step 4
Make frosting: In a large bowl using a hand mixer, beat butter and cream cheese. Add powdered sugar, lemon zest and juice, and vanilla and beat until smooth and fluffy.
- Step 5
Using the back of a wooden spoon, poke holes all over cooled cake then pour blueberry mixture on top. Spread frosting on top then garnish cake with more blueberries.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Lauren Miyashiro
Freelance Contributor
Lauren Miyashiro is a freelance contributor for Delish, and formerly worked as Food Director. She graduated culinary school in 2016 and mastered the art of the crunchwrap in 2017.