Blueberry Lemon Cake with Cream Cheese Frosting

wpid-20150318_175953.jpgI was inspired by a recipe I found on for Lemon-Cream Cheese Cupcakes to make a Blueberry-Lemon Cake for my husband’s birthday. Cakes or cupcakes, this recipe turns out light and fluffy due to the increase in egg whites and decrease in oil.


1 package  (2-layer size) white cake mix (I like Duncan Hines or Betty Crocker)

1 package (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 cup  water

4  egg whites

2 Tbsp  oil

1-2 cups blueberries (fresh or frozen)

2 jars cream cheese frosting



1. Heat oven to 350°

2. Mix first 5 ingredients until batter in thick.

Note: I tend to like using a hand mixer so I feel in control of my batter, but I use the stand mixer for this. Because we are working with egg whites you want to work as much air as you can to create that light fluffy cake/cupcake. Give your arm and break 😉

3. Fold in 1/2 of the blueberries.

4. Split batter into 2 round sprayed/non stick pans.

5. Bake for 20-22 minutes (Depending on YOUR oven. They are all different). Half-way through baking switch the pans in between racks. This will allow for more even cooking.

6. Allow the layers to cool then ice and ENJOY!





Tip for separating egg whites: use TWO bowls; one for inspection and one for transfer.

1. Crack your egg over your hand (and the empty bowl).

2. Inspect the egg white and if it is okay then transfer to the other bowl.

3. Separate each egg over the bowl, inspect and then transfer to the other egg whites.

If by chance one of the eggs has yolk in it then the whole batch of egg whites is not ruined!


  • What about the other half of the blueberries!? So I did not do this with my original cake and while it was delicious, we all agreed it needed more blueberry flavor. Instead of just adding all of those blueberries to the cake and risk ruining the consistency, we decided to add it to the frosting.
    • With a food processor or blender, puree the other 1/2 of the blueberries (this is where frozen will work really nice!)
    • Scoop out 1 jar of frosting and blend with blueberry puree
    • Add to piping bag and add to the top of the bottom layer for the filling
    • Ice the outside of the cake with the other jar of plain cream cheese frosting
  • Added touches:
    • Add a ring of fresh blueberries around the bottom
    • Use a knife and tap all over the top layer to create a “spiked” look



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