Discover a delicious combination of fruity flavors with our Blueberry-Lemon Layer Cake recipe. This sweet and citrusy Blueberry-Lemon Layer Cake gets its luscious texture from cream cheese, marshmallow topping and COOL WHIP.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
3 cups blueberries, divided
2 Tbsp. each zest and juice from 2 lemons, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
Prepare cake batter in large bowl as directed on package. Stir in 2-1/2 cups blueberries and 1 Tbsp. lemon zest.
Pour evenly into 2 greased and floured 8-inch round pans.
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
Beat cream cheese, marshmallow creme, lemon juice and remaining lemon zest in large bowl with mixer until blended. Fold in COOL WHIP.
Stack cake layers on plate, filling and frosting layers with cream cheese mixture. Top with remaining blueberries.
Sprinkle with additional lemon zest before serving.
Drink plenty of water before meals or parties to help curb your appetite and better manage food choices and portions.
How to Prepare Using 9-Inch Pans
If you don't have 8-inch round pans, you can prepare this delicious cake using 9-inch round pans instead. Just reduce the baking time to 26 to 28 min. or until toothpick inserted in centers comes out clean.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.