Now this is something I don’t often do but sometimes it is just the right thing to do. I bought a boxed Lemon Cake, yes that’s right with all my recipes for delicious cakes from scratch I bought a Duncan Hines Lemon Deluxe Cake because I saw a recipe that called for it, then I decided to go in a completely different direction with this recipe! In any event why beat myself up for using a boxed cake mix????? It came out delicious and was pretty simply executed. By the way I cheated on the topping too, I used Cool Whip Light!
So go ahead cut step 1 and buy the box cake mix, and then the rest of it you’ll have to do on your own.
Sorry for the poor pictures , it really was light and refreshing!
1 box Lemon Cake Mix ( I used Duncan Hines deluxe Lemon Cake Mix) and you’ll need vegetable oil, eggs and water .
Lemon Blueberry Sauce:
I used 2 pints of fresh blueberries
1 large lemon or 2 small lemons, zest and app. 1 Tbsp. of juice , you will need the zest of the 2 lemons or 1 large one.
1/4 cup sugar
2 tsp. corn starch
pinch of salt
1/2 tsp. vanilla extract
Whipped Cream Topping:
1/2 jar lemon curd
1 8 oz. container cool whip–yep I used Lite and it was perfectly delicious
Prepare the lemon cake according to the package directions using a 9×13 baking dish.
Prepare the blueberry-lemon sauce. In a medium-sized saucepan, add blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Stir to combine. Cook over medium heat, stirring occasionally , until the mixture starts to bubble and thicken ( it took about 5-7 minutes. Remove from the heat and stir in the vanilla extract. Set aside and allow to cool.
Remove the cake from the oven when it’s done and allow it to cool down for a little bit, app. 10 minutes. Once it cooled down I used the handle of a regular wooden spoon and I poked holes into the top of the cake that are about an inch apart. While the cake is still on the warm side, drizzle the blueberry lemon sauce on top of the cake. Spread the sauce into an even layer over the cake making sure that some of the sauce and the blueberries get down into the holes. Let the cake cool completely (about an hour) See photos.
Add the lemon curd and 1/2 cup of the cool whip to a medium bowl and whisk together until smooth. Add another 1/2 cup of the cool whip and whisk until smooth. Add the remaining cool whip to the bowl. Using a large spoon or spatula , gently fold the cool whip mixture into the lemon curd mixture. Spread the whipped lemon topping on top of the cake into an even layer. Place the cake in the refrigerator for at least an hour before serving. I kept it overnight. I took it out about 1/2 hour before serving.
Now this is easy.
Store covered in the refrigerator.
Yum! and beautiful.