BLUEBERRY-LEMON LAYER CAKE

Blueberry-Lemon Layer Cake image

Discover a delicious combination of fruity flavors with our Blueberry-Lemon Layer Cake recipe. This sweet and citrusy Blueberry-Lemon Layer Cake gets its luscious texture from cream cheese, marshmallow topping and COOL WHIP.

Provided by My Food and Family

Categories Recipes

Time 1h25m

Yield 16 servings

Number Of Ingredients 6

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Ingredients

1 pkg. (2-layer size) white cake mix
3 cups blueberries, divided
2 Tbsp. each zest and juice from 2 lemons, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed

Steps:

Heat oven to 350°F.
Prepare cake batter in large bowl as directed on package. Stir in 2-1/2 cups blueberries and 1 Tbsp. lemon zest.
Pour evenly into 2 greased and floured 8-inch round pans.
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
Beat cream cheese, marshmallow creme, lemon juice and remaining lemon zest in large bowl with mixer until blended. Fold in COOL WHIP.
Stack cake layers on plate, filling and frosting layers with cream cheese mixture. Top with remaining blueberries.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 25 g, Protein 3 g