🍰 Blueberry Lemon Crème Cake

Bake the cake
- Prepare lemon cake mix according to package directions.
- Bake in 2 round cake pans. Cool completely.
Make the cream filling
- Beat cream cheese and powdered sugar until smooth.
- In a separate bowl, whip heavy cream with vanilla until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture. Add lemon zest.
Assemble the cake
- Place one cake layer on a plate. Spread with half of the cream filling, then sprinkle with blueberries (and lemon curd, if using).
- Top with second cake layer. Spread remaining cream mixture over top.
Chill & serve
- Refrigerate for at least 1 hour to set.
- Garnish with more blueberries and lemon zest before serving. 🍋🫐

Swap blueberries for raspberries or blackberries.
Use angel food cake for a lighter version.
Make it extra decadent by drizzling with a lemon glaze or white chocolate drizzle.

Would you like me to also give you a no-bake version of this cake (using ladyfingers or graham crackers layered with cream and fruit)?