LEMON BLUEBERRY CAKE

LEMON BLUEBERRY CAKE

For Cake:
1 yellow cake mix
1/2 cup frozen blue berries (thawed)

Follow the directions on cake mix and pour in pan. Sprinkle blueberries on top and push down into cake. Bake as directed.

Lemon Curd

Ingredients

3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter or margarine, melted
1 tablespoon grated lemon peel
Directions

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.





Lemon Frosting

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar
Directions

Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.
Nutritional Information

Amount Per Serving Calories: 236 | Total Fat: 8.3g | Cholesterol: 25mg





*I found the gorgeous lemon blueberry cake at Sweetapolia. I didn't follow their directions mainly because I didn't have everything on hand that it called for. I took a shortcut with the yellow cake mix. haha
The lemon curd was quite different than a lemon meringue pie filling. I think next time I'd prefer using a pie filling recipe.