Have cravings for blueberry lemon cake?  How about easy blueberry cake with an even simpler whipped lemon frosting? I originally shared this recipe with fresh blueberries over 4 years ago and remains to be one of my very favorite easy desserts to date. 

I am not really sure if I’d ever actually tried this flavor combo before I made this cake, but I had been been seeing this flavor combo all over the place and was inspired to try my own easy version.

Tempting idea for spring and summer or anytime you are looking for a treat.  I actually made this cake for Easter originally for a delicious change of pace. It was perfect.

The beauty is that it’s really easy with the use of store bought cake mix and a very simplified whipped cream frosting.

You will love this simple blueberry lemon cake recipe.

You know, I came very close to following a very long recipe for something similar, but I just couldn’t do it.

The recipe looked freaking outstanding.

But, honestly without fail, almost every time that I try to follow a long recipe it gets completely messed up.

I have the knack of turning “magic cake recipes” into mistake cakes.  Ask my family.  

Seems like every time we have a holiday celebration, I screw up cooking time or forget an ingredient or two. It’s cray cray.  

So all of you boxed cake haters, sorry-ish. This recipe goes for people who are way too busy to follow long recipes.

I happen to think you’ll appreciate this one. Don’t get my wrong, I totally adore cooking for my family.

I truly do find pure joy in it. I just don’t want to spend the entire day in the kitchen.  

Then do the dishes? No thank you!

Easy Blueberry Cake with Lemon Whipped Cream Frosting

Easiest blueberry lemon cake that you’ll find with so much flavor.

Ingredients

• 1 French Vanilla Cake Mix (Mixed according to directions)
• 1 Box Vanilla Pudding Mix (3.4 oz)
• 3 Cups of fresh blueberries
• 1 Pint Whipping Cream
• ⅓ Cup Powdered Sugar
• 1 Can lemon pie filling (15.75 oz)

Instructions

1. Preheat oven according to cake mix instructions. Thoroughly grease two cake pans. Prepare cake mix according to package instructions then add in dry pudding mix. Mix until fully blended. Fold in two cups of the blueberries. Pour batter evenly between your two cake pans. Bake according to package instructions.
2. While cake is baking, make your Lemon Whipped Cream Frosting. Use a high powered, add all whipping cream and powdered sugar and beat on high until it firms up and forms stiff peaks. This will take about 3 minutes. Fold in can of lemon pie filling and gently stir until blended. Store in the refrigerator until ready to use.
3. Once cakes are done(when a toothpick can be inserted and removed cleanly), allow to cool a bit before removing from pans. Make sure to slowly and carefully remove the cakes as the blueberry is extra hot and moist. Allow to cool completely before topping with frosting.
4. Once cakes are ready to be frosted, add a layer to the center of the cakes and then frost the top and sides. Top with remaining blueberries.
5. Keep this cake refrigerated. Best served nice and cool. Enjoy!