Lemon Blueberry Cake

Flip it!

Instead of using blueberry pie filling I added fresh blueberries and lemon zest to cake mix and made cupcakes. I also added lemon zest to the frosting. We loved them!

This cake was a big hit! I substituted applesauce for the vegetable oil. The lemon flavor was mild but not overpowering. This did not taste like a box mix at all. I had a lot of leftover blueberry pie filling that we used to spoon over the slices of cake. So yummy!

For me, the “hardest” part was fancying up the cake with two rings of fresh blueberries for the wow factor. I’ve made many outstanding, delicious, cakes from scratch. My wife says this one is her favorite! LOL. It is delicious! Very lite tasting cake. I followed directions exactly other than putting fresh blueberries around perimeter.

I made this cake exactly as written and it was so good! I baked the cake layers in advance and froze them for 3 weeks before icing. It turned out great! I made the mistake of putting the assembled cake in the fridge so the buttercream firmed up quite a bit even though it was served at room temperature.

Hi Liv! This cake is sooo good! My dad doesn’t like chocolate cakes so I made this and he loved it! I omitted the fresh blueberries in the cake though and used three 6″ pans.


1 (16.25 ounce) package white cake mix
1 1/4 cups water3 egg whites.

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