Lemon Blueberry Lush Cake Recipe

Name: Lemon Blueberry Lush Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 box (18 Oz. Size) Lemon Flavor Cake Mix; 1 box (3 Oz. Size) Lemon Instant Pudding Mix; 1/4 cups Lemon Juice, Freshly Squeezed; 3/4 cups Water; 1/4 cups Canola Oil; 1/2 cups Unsweetened Applesauce; 1 teaspoon Vanilla Extract; FOR THE LUSH:; 1 box (3 Oz. Size) Lemon Instant Pudding Mix; 3/4 cups Soy Milk (or Any Other Milk); 1/4 cups Lemon Juice, Freshly Squeezed; 2 cups Blueberries, Fresh Or Frozen And Thawed; 2 cups Heavy Cream (I Used Dairy Free - Nutriwhip); 1/4 cups Granulated Sugar

Servings: persons

FOR THE CAKE:
1 box (18 Oz. Size) Lemon Flavor Cake Mix
1 box (3 Oz. Size) Lemon Instant Pudding Mix
1/4 cups Lemon Juice, Freshly Squeezed
3/4 cups Water
1/4 cups Canola Oil
1/2 cups Unsweetened Applesauce
1 teaspoon Vanilla Extract
FOR THE LUSH:
1 box (3 Oz. Size) Lemon Instant Pudding Mix
3/4 cups Soy Milk (or Any Other Milk)
1/4 cups Lemon Juice, Freshly Squeezed
2 cups Blueberries, Fresh Or Frozen And Thawed
2 cups Heavy Cream (I Used Dairy Free - Nutriwhip)
1/4 cups Granulated Sugar

1
Preheat oven to 325u00b0F. Grease an 18x13 sheet pan with dairy-free cooking spray and set aside. You can also use two 9x13 inch pans if you don't have a big 18x13 pan.
2
Place all the cake ingredients in the bowl of a stand mixer and beat on low until they just come together. Increase speed and beat on high for 2 minutes. Pour into prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the centre comes out clean. Set aside to cool completely.
3
Prepare the lemon lush by combining pudding mix and soy milk. Whisk for 2 minutes then set aside to thicken for 5 minutes. Combine lemon juice and blueberries in a blender until smooth, or use a hand blender. Pour blueberry mixture onto pudding and mix until well combined. Set aside.
4
Beat heavy cream on high speed for 2 to 3 minutes while adding sugar gradually until stiff peaks form. Take half of the whipped topping and add to pudding mixture. Fold gently so as not to deflate but enough so that no white streaks are visible. Pour pudding mixture on the cake layer, making sure to smooth around the edges. Add the remainder of whipped topping and smooth around the edges. You can use a little bit of yellow icing to create zigzag lines or any design if you wish. Alternatively, you can add some yellow sprinkles or even a few fresh blueberries. Chill until ready to serve.
5
Notes:
6
You can substitute blueberries with raspberries, strawberries or blackberries.
7
If you have fussy family members who don't like seeds (like mine), you can strain the berries once they are blended before adding to the pudding mixture.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CAKE:, 1 box (18 Oz. Size) Lemon Flavor Cake Mix, 1 box (3 Oz. Size) Lemon Instant Pudding Mix, 1/4 cups Lemon Juice, Freshly Squeezed, and more.

Yes, Lemon Blueberry Lush Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Blueberry Lush Cake

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