Blueberry Lemon Butter Cake

Blueberry lemon butter cake does kind of scream spring… but really you could serve this recipe anytime of year!

It’s a very light cake, not super sweet… it would be a great dessert or even could be served at brunch or breakfast.

With just about any dessert I make, I always take a little help from the store.

I’m a boring mom home cook and not a fancy chef, I value my time and the little sanity I have left… so yes I’m taking the store’s help.

A box of lemon cake mix and premade lemon curd for the mom win!

You can find premade lemon curd in most larger grocery stores, or click below to order from Amazon.

First put two sticks of butter at room temperature in a bowl along with the lemon cake mix and one egg.

Beat this with a hand mixer for a few minutes.

You’ll notice this is a thicker cake batter and this is exactly what we want.

Just make sure that you grease a 9 x 13 baking dish before adding it.

Try to spread the batter into an even layer but we are not looking for perfection here.

Pour 10 ounces of lemon curd evenly over the cake batter.

I removed the lid and microwaved the jar for a few seconds to make it more drizzle-able.

Next about 1/3 cup of sweetened condensed milk will get drizzled over top.

Mix a pint of blueberries with some sugar and lemon juice and let that sit for a few minutes before adding it over the cake.

Once the blueberries are evenly distributed over the cake batter we are ready for the oven!

Then place in a 350 degree oven for about 38 to 42 minutes.

Let the cake cool slightly after removing it from the oven.

A dusting of powdered sugar over your Blueberry lemon butter cake will make it even prettier!

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If you like blueberry lemon butter cake, you might also like these recipes…

Churro Cake with Caramel

Blueberry Goat Cheese Crostini

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