Ingredients

The following ingredients have 14 Servings
  • 15.25 oz Baker’s Corner Yellow Cake Mix (plus ingredients on box)
  • 4 tsp lemon zest (from 3-4 lemons)
  • 9 oz blueberries
  • 2 tbsp (26g) Baker’s Corner Sugar
  • 2 tbsp water
  • 1/2 cup (120ml) fresh squeezed lemon juice
  • 1/2 cup (120ml) Baker’s Corner Sweetened Condensed Milk
  • 3/4 cup (168g) Countryside Creamery Salted Butter, room temperature
  • 1/2 cup (95g) Carlini Pure Vegetable Shortening
  • 5 cups (575g) Baker’s Corner Powdered Sugar
  • 1 1/2 tsp Stonemill Vanilla Extract
  • 3 tbsp (45ml) lemon juice
  • Lemon slices, for decor
  • Lemon zest, for decor
  • Blueberries, for decor

Instruction

  • Preheat oven to 350°F (176°C) and prepare a 9×13-inch cake pan with non-stick baking spray. 2
  • Add the dry cake mix and lemon zest to a large mixer bowl and whisk to combine. 3
  • Add the additional ingredients listed on the box and follow to package instructions for mixing and bake time. 4
  • While the cake is baking, add the blueberries, sugar and water to a food processor and puree until smooth. 5
  • Pour the puree through a fine mesh sieve to remove the blueberry skin bits.* 6
  • Combine the puree with the lemon juice and sweetened condensed milk. 7
  • When the cake comes out of the oven, poke holes all over the cake with a straw, the end of a wooden spoon, or something similar. 8
  • Pour the puree mixture over the top of the cake and let it soak into the cake and holes. 9
  • Refrigerate the cake while it cools and soaks up the moisture. 1
  • . To make the frosting, combine the butter and shortening with a mixer until smooth. 1
  • . Add about half of the powdered sugar and mix until smooth and well combined. 1
  • . Add the vanilla extract and lemon juice and mix until combined. 1
  • . Add the remaining powdered sugar and mix until smooth. 1
  • . Spread the frosting evenly over the cooled cake, then top with lemon slices, zest and blueberries, if desired. 1
  • . Refrigerate cake until ready to serve. Cake is best well covered for 2-3 days. *This step is optional. It doesn’t really affect the final result, other than that you don’t end up with pieces of blueberry skin in/on the cake.