Ingredients

Units Scale

For the Cake

1 (15.25 oz) box lemon cake mix, or 1 batch of your favorite lemon cake
3 eggs
1 cup milk
1/2 cup Greek yogurt
1 tsp vanilla extract
1/2 tsp almond extract
Zest of 1 large lemon (about 2 tsp)
1 (21 oz) can blueberry pie filling

For the Cheesecake Frosting

8 oz cream cheese, softened
1 cup milk
1 (3.4 oz) package instant vanilla or lemon pudding mix
2 tbsp fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp almond extract
8 oz whipped topping, thawed

Instructions

Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside.
In a large bowl, mix the cake mix, eggs, milk, yogurt, extracts, and lemon zest until fully incorporated. Pour into the prepared dish and bake for 26–28 minutes, or until a toothpick inserted in the center comes out with few crumbs attached. Allow to cool for 20 minutes.
Using the handle of a wooden spoon, poke holes about an inch apart all over the cake. Pour the blueberry filling on top and spread into an even layer, making sure the filling gets down into the holes. Refrigerate until completely cool.
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Gradually add the milk, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Once all the milk is incorporated, switch to the whisk attachment. Add the pudding mix, lemon juice, and extracts. Whisk on high for 2 minutes until smooth and thickened.
Add 1/4 of the whipped topping and mix thoroughly. Remove the bowl from the mixer and use a spatula to gently fold in the rest of the whipped topping until smooth.
Spread the frosting over the completely cooled cake. Refrigerate for at least 3 hours before serving. Keeps covered in the fridge for up to one week.

Notes

The cake needs to be fully cold before you spread the frosting, or it will slide. If you’re short on time, chill the cake in the freezer for 30 minutes after adding the blueberry layer before frosting.

Category: Baking, Cake