Easy Lemon Blueberry Cake - Kraft Recipes Top
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Easy Lemon Blueberry Cake

Prep Time
Total Time

12 servings

What's the secret to this Easy Lemon Blueberry Cake? We think it might be the lemon KOOL-AID! What better way to use fresh blueberries than in cake?

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment. Prepare cake batter as directed on package. Add dry drink mix to batter; mix well. Pour into prepared pans.
  • Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.
  • Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Place 1 cake layer on plate; spread 1/2 cup COOL WHIP mixture onto cake. Sprinkle with half the berries. Cover with remaining cake layer. Frost top and side of cakes with remaining COOL WHIP mixture; top with remaining berries. Refrigerate 2 hours.

Special Equipment Needed

Special Extra

Stir 1 tsp. lemon zest into COOL WHIP mixture before filling and frosting cake.


Substitute raspberries for the blueberries.

Make Ahead

Prepare cakes as directed; cool completely. Tightly wrap each layer in plastic wrap and freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before preparing COOL WHIP mixture and using to fill and frost cakes.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 300
Total fat 12g
Saturated fat 5g
Cholesterol 10mg
Sodium 300mg
Carbohydrate 44g
Dietary fiber 1g
Sugars 27g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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