Lemon and Blueberry Cake
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Lemon and Blueberry Cake

FOR THE CAKE

1 pkg

Lulubelle Vanilla Cake Mix

2

eggs/ flax egg (see package for instructions)

1/3 cup

vegetable oil

2/3 cup

milk or oat milk

3 tbsps

lemon zest

2 tbsps

lemonjuice

2½ cups

blueberries, fresh

1. Preheat oven to 350⁰F.

2. Grease and flour two 7-inch cake molds.

3. Beat together for 5 minutes on medium speed all the ingredients except the zest and blueberries.

4. Stir in the lemon zest and blueberries.

5. Pour into prepared pans and bake at for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

FOR THE ICING  

1 cup

butter or vegan butter

1 cup

shortening or vegan alternative

6 cups

icing sugar

1 tbsp

pure vanilla extract

1 pinch

salt

2 tbsps

milk or oat milk

 

Lulubelle yellow color food coloring

1. Beat the butter and shortening together on medium high speed until fluffy, about 5 minutes.

2. Add icing sugar, 2 cups at a time, beating well between additions.

3. Add vanilla, salt and milk. Beat until desired consistency, adding more milk if necessary.

4. Form a paste with the yellow food coloring and 1 tsp water and add to icing. Beat until the desired color is reached. (you can freeze any remaining icing for another time)

FOR THE TOPPINGS

½ cup

blueberries

1 tsp

lemon juice

2 tbsps

sugar

 

Lemon zest and lemon slices to decorate

1. Roll blueberries in lemon juice, then sugar.

2. Freeze foe 1 hour

3. Frost cake as desired and decorate with the sugar blueberries, lemon zest and lemon slices.

Lemon and Blueberry Cake
English