Lemon Blueberry Cake

Ingredients

• 1 box of vanilla cake - 12.5 oz (I use the Betty Crocker Moist Vanilla Cake)

• Juice + zest of 1.5 lemons

• 1.5 cups of fresh blueberries

• 3 tbsp all purpose flour

• 2 sticks of butter

• 3 cups of powdered sugar

• 1/4 cup of heavy cream

• 1 tsp of vanilla extract

• pinch of salt

Directions - Cake

1. Preheat the oven to 350 degrees

2. Grease 2 9 inch cake pans with butter or cooking spray

3. Prepare cake mix accordingly and add the lemon juice and zest from 1 lemon

4. In a separate bowl toss the blueberries in the flour coating until they are completely covered. (This prevents them from sinking to the bottom)

5. Add the blueberries to the batter and gently fold into the mixture

6. Divide the cake into the pans and bake for 25 - 28 minutes

7. Let the pans cool and transfer to a cooling wrack.

8. Once cool frost and garnish with blueberries and lemon slices.

Directions - Frosting

1. While your cake is baking combine butter and 2.5 cups of powdered sugar in a large mixing bowl.

2. Using a mixer beat until combined.

3. Add remaining lemon juice from 1/2 of lemon, heavy cream, vanilla and salt. Mix until it has met your desired texture.

4. Dab on your cake!