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Lemon Blueberry Cream Cake

Thursday, March 31, 2016 11:03

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This Lemon Blueberry Cream Cake is soft and moist with a lemon cream cheese filling, and topped with Lucky Leaf® Premium Blueberry Pie Filling. #LuckyLeaf

Spring is in the air. The warm weather, the chirping of birds, and the blooming of our beautiful Texas Blue Bonnets. Oh, how I love spring and seasonal baking, especially this time of year when berries and fresh ingredients are plentiful in stores and farmers markets.

I’m a huge fan of anything lemon flavored, cookies, cakes, breads, and pies. Lemons and berries always remind me of spring, and they pair beautifully together. Today I’m celebrating spring by bringing you this delicious Lemon Blueberry Cream Cake! This lemon flavored cake with it’s beautiful blueberry topping just screams spring!

This easy recipe starts with a lemon cake mix, topped with a creamy lemon cream cheese filling, and finished off with Lucky Leaf® Premium Blueberry Pie Filling. I love using Lucky Leaf Pie Filling because it provides a convenient and versatile way to enjoy all my favorite sweet treats year round.

If blueberry isn’t your thing, you can easily substitute with another Lucky Leaf filling. I think cherry, strawberry, blackberry or even raspberry would be a delicious choice. This cake can also be made ahead of time so it’s ready whenever you need it. Let’s get started on this easy recipe.

Start by preparing the cake mix according to package directions using a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool cake completely on a baking rack.

Prepare the lemon cream cheese filling, and spread on top of the cooled cake. Top with blueberry pie filling and spread the pie filling evenly over the cream filling.

Garnish with fresh cream, lemon slices and blueberries before serving. This cake is the perfect dessert for potlucks, gatherings, brunches or for Mother’s Day! I hope you enjoy this recipe, and if you make this cake stop back by and let me know how you liked it ♥.

Lemon Blueberry Cream Cake

For the Cake:
1 – 15.25 oz Betty Crocker Lemon cake mix
4 – eggs, room temperature
1 – cup water
1/2 – cup oil

Creamy Filling:
4 – ounces cream cheese, whipped
1 – 6 oz container lemon Greek yogurt
2 – cups heavy cream
1 – teaspoon vanilla extract
1 – cup powdered sugar

Topping:
1 – 16 oz can Lucky Leaf blueberry pie filling
fresh blueberries and lemon slices for garnish

Preheat oven to 350 degrees if using a glass baking dish, reduce the temperature to 325 degrees. Prepare cake mix according to package using a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean.

Cool cake on a wire rack until completely cooled. In a small bowl using an electric mixer or kitchen aid mixer, whip the cream cheese until smooth. Add the lemon yogurt and lightly mix; set aside.

In a separate large bowl or in a kitchen aid mixer using the whisk attachment, add the heavy cream and vanilla extract. and whisk on low-med speed.

Add the powdered sugar and whip the cream mixture slowly (this is key and keeps the cream from separating later). Whisk for about 10-15 minutes until the cream begins to ripple (be patient).

Turn the mixer off and finish whisking by hand with a wire whisk until the cream starts to thicken and stick to the whisk. Be careful not to whisk to hard or the cream will become clumpy.

Fold in the cream cheese yogurt mixture and lightly mix until combined. Spread the whipped cream mixture over the cooled cake and spread to the edges of the cake using an offset spatula.

Top with blueberry pie filling and spread the pie filling evenly over the cream cheese filling. Garnish with fresh cream, lemon slices and blueberries.

servings 14 – 16

For more deliciously easy recipes, follow Lucky Leaf on Facebook, Twitter and Pinterest. You can also click HERE to print a 75¢ coupon off Lucky Leaf Premium Pie Filling or you can download their new e-recipe booklet.

This is a sponsored post on behalf of Lucky Leaf® Pie Filling. All thoughts and opinions stated above are 100% my own.

Source: http://www.mommyskitchen.net/2016/03/lemon-blueberry-cream-cake.html

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