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Lemon Blueberry Cake

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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


  1. Use a knife to slice cake layers in half horizontally. Use a pastry brush to brush each layer with lemonade concentrate; set aside.
  2. Stir 1 teaspoon of lemon extract into each can of frosting; set aside.
  3. To assemble cake: frost and stack the cake layers on top of each other.
  4. Decorate cake with clusters of mint sprigs, blueberries, and quartered lemon slices.