Lemon Blueberry Cake
- 2 (8-inch) round store-bought (bakery) yellow or white cake layers
- 1/3 cup frozen lemonade concentrate, thawed
- 2 teaspoons lemon extract, divided
- 2 (12-ounce) cans cream cheese flavored frosting
- Fresh mint sprigs
- Fresh blueberries
- Lemon slices, quartered
DirectionsWatch how to make this recipe
Stir 1 teaspoon of lemon extract into each can of frosting; set aside.
To assemble cake: frost and stack the cake layers on top of each other.
Decorate cake with clusters of mint sprigs, blueberries, and quartered lemon slices.
Recipe courtesy of Sandra Lee