Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a mixing bowl, combine the yellow cake mix, eggs, water, vegetable oil, and lemon zest. Mix until smooth.
- Fold in the fresh blueberries gently.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Make the Lemon Sauce
- While the cake is baking, combine the lemon juice and granulated sugar in a small saucepan over medium heat.
- Stir until the sugar is dissolved and the mixture is slightly thickened, about 5 minutes. Remove from heat.
Poke and Soak the Cake
- Once the cake is done, remove it from the oven and let it cool for 10 minutes.
- Using a toothpick, poke holes all over the top of the cake.
- Pour the lemon sauce evenly over the cake, allowing it to soak in.
Prepare the Frosting
- In a mixing bowl, beat the cold heavy cream until soft peaks form.
- Add the powdered sugar, vanilla extract, and lemon zest, and continue to beat until stiff peaks form.
Assemble and Serve
- Spread the lemon frosting over the cooled cake.
- Top with additional fresh blueberries for garnish.
- Slice and serve chilled or at room temperature.
Nutrition
Notes
For best results, serve the cake chilled after allowing it to soak in the lemon sauce for at least 1 hour.