Zesty Lemon Blueberry Punch Bowl Cake Recipe for Sweet Gatherings

Blending sweet summer memories, this vibrant lemon blueberry punch bowl cake delivers a spectacular dessert experience.

Layers of soft cake mingle with tangy fruit and creamy goodness.

Bright citrus notes dance alongside plump blueberries, creating a refreshing sensation.

Zesty and light, the dessert brings sunshine to any gathering.

Each spoonful promises a delightful burst of flavor that feels like a celebration.

Rich textures and bold colors make this treat impossible to resist.

You can whip up this stunning dessert and become the star of any party.

Ingredients For Lemon Blueberry Punch Bowl Cake

• Lemon Cake Mix: A convenient base that provides the delightful lemon flavor and foundation for the dessert.
• Cake Pan: A standard 9×13 inch pan ensures proper baking and shape of the cake.

• Fresh Blueberries, Frozen Blueberries: Sweet berries that add natural juiciness and vibrant color to the dessert.
• Granulated Sugar: Helps macerate the blueberries and enhance their natural sweetness.

• Heavy Whipping Cream: Creates a light and fluffy texture for the dessert.
• Sweetened Condensed Milk: Adds rich, sweet creaminess to the mixture.
• Lemon Pudding Mix: Provides an intense lemon flavor and helps thicken the creamy layer.
• Milk: Helps achieve the right consistency for the pudding mixture.
• Vanilla Extract: Adds depth and warmth to the overall flavor profile.
• Whipped Topping: Provides a smooth and creamy final layer for the dessert.

• Lemon Zest, Fresh Blueberries: Decorative elements that enhance the visual appeal and add a fresh burst of flavor.

How To Make Lemon Blueberry Punch Bowl Cake

Step 1: Bake Lemon Cake

Prepare a lemon cake mix following package directions and bake in a 9×13 inch pan. Let the cake cool completely at room temperature. This will help the cake absorb flavors and hold its shape during assembly.

Step 2: Prepare Blueberry Mixture

Combine fresh blueberries in a bowl. Sprinkle sugar over the berries and let them sit for 20 minutes. During this time, the berries will release their natural juices and become wonderfully syrupy.

Step 3: Whip Creamy Topping

In a large mixing bowl, whip heavy cream with sugar and vanilla extract. Beat until the mixture forms stiff, fluffy peaks that hold their shape perfectly when the whisk is lifted.

Step 4: Create Lemon Cream Layer

• Sweetened condensed milk
• Lemon pudding mix
• Milk

Gently fold the whipped cream into the mixture to maintain a light, airy texture.

Step 5: Layer the Punch Bowl Cake

• First layer of cake cubes
• Half of the lemon cream mixture
• Sprinkle half the macerated blueberries

Repeat the layers for maximum flavor impact.

Step 6: Add Finishing Touches

• Fresh lemon zest
• Handful of fresh blueberries

Step 7: Chill and Serve

Refrigerate the cake for at least 4 hours or overnight. This allows the flavors to meld together and creates a perfectly set dessert.

• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 5 hours
• Servings: 12
• Calories: 450 kcal per serving

A vibrant dessert that combines tangy lemon and sweet blueberries in every delightful bite!

Tips For Lemon Blueberry Punch Bowl Cake

• Boost Blueberry Flavor: Toss blueberries with a splash of lemon juice to enhance their natural sweetness and add a bright, zesty undertone to the dessert.
• Prevent Cake Sogginess: Let the cake cool completely before cubing to ensure it maintains structural integrity and absorbs the creamy mixture without falling apart.
• Whip Cream Perfectly: Chill the mixing bowl and beaters beforehand for maximum volume and stability when creating the whipped cream layer.
• Make Ahead Magic: Prepare the entire dessert a day in advance to allow flavors to meld and develop a more complex, rich taste profile.
• Adapt for Dietary Needs: Substitute low-fat condensed milk and use a gluten-free cake mix to create a lighter, allergen-friendly version of this crowd-pleasing dessert.

Variations For Lemon Blueberry Punch Bowl Cake

• Berry Medley Variation: Replace blueberries with a mix of strawberries, raspberries, and blackberries for a colorful and vibrant dessert experience.
• Gluten-Free Option: Use gluten-free lemon cake mix and ensure all ingredients are certified gluten-free for those with wheat sensitivities.
• Low-Sugar Alternative: Substitute sugar with monk fruit sweetener and use sugar-free pudding mix to create a lighter, diabetes-friendly version of the punch bowl cake.
• Tropical Escape Version: Swap lemon pudding for coconut pudding and add crushed pineapple between cake layers for a tropical-inspired dessert that transports taste buds to paradise.

Pairing Ideas For Lemon Blueberry Punch Bowl Cake

• Pair with Chilled White Wine: Select a crisp Sauvignon Blanc or Pinot Grigio that matches the cake's bright, citrusy profile and complements its refreshing blueberry notes.
• Serve Alongside Herbal Tea: Brew a light chamomile or lavender tea to enhance the dessert's delicate flavors and provide a soothing counterpoint to the sweet cake.
• Complement with Lemon Sorbet: Add a small scoop of tangy lemon sorbet to amplify the cake's citrus essence and create a palate-cleansing experience between bites.
• Garnish with Fresh Mint: Sprinkle chopped mint leaves on top to introduce a subtle, cooling element that bridges the cake's fruity and creamy components.

Storage Tips For Lemon Blueberry Punch Bowl Cake

• Transfer leftover cake to an airtight container, covering tightly with plastic wrap or lid. Keeps fresh for 3-4 days at 40°F or below, maintaining optimal flavor and texture.
• Wrap individual cake portions in plastic wrap, then place in freezer-safe container. Freeze up to 2 months, preventing freezer burn by sealing completely.
• Remove frozen cake from freezer and let it defrost slowly in refrigerator overnight. Avoid room temperature thawing to prevent potential bacterial growth.
• Gently warm individual servings in microwave at 50% power for 15-20 seconds. Alternatively, let cake sit at room temperature for 10-15 minutes before serving to restore creamy consistency.

FAQs About Lemon Blueberry Punch Bowl Cake

• What are the key flavors in this dessert?

The dessert combines tangy lemon and sweet blueberries with creamy layers, creating a refreshing and rich taste experience that balances citrus brightness with fruity sweetness.

• Can I make this cake ahead of time?

Yes, this cake actually improves when prepared in advance. Refrigerating for at least 4 hours or overnight allows the flavors to blend and the texture to become more harmonious.

• Is this dessert good for a crowd?

Absolutely! The punch bowl presentation makes it perfect for gatherings, potlucks, and parties. It serves 12 people and looks impressive when served in a large bowl.

Lemon Blueberry Punch Bowl Cake Fun

• Create Crowd-Pleasing Dessert: Impress guests with a stunning layered cake that combines vibrant flavors and gorgeous visual appeal.
• Master No-Fuss Layering: Build beautiful dessert layers without complicated techniques, perfect for bakers of all skill levels.
• Celebrate Summer Freshness: Enjoy the bright combination of zesty lemons and juicy blueberries that capture the essence of seasonal produce.
• Prepare Ahead with Ease: Make this dessert in advance, allowing flavors to meld and reducing last-minute party stress while delivering maximum deliciousness.

Lemon Blueberry Punch Bowl Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

• Total Time: 5 hours
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Sweet layers of lemon blueberry punch bowl cake bring summer’s freshest flavors together in one delightful dessert. Cool creamy textures and tangy blueberry notes dance alongside zesty lemon, creating a refreshing treat you can’t resist savoring.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 box lemon cake mix
• 2 cups (473 ml) fresh blueberries
• 2 cups (473 ml) heavy whipping cream
• 1 package (8 ounces / 226 grams) frozen whipped topping, thawed

Liquid and Binding Ingredients:

• 1 can (14 ounces / 397 grams) sweetened condensed milk
• 1 cup (237 ml) milk
• 1 cup (200 grams) sugar
• 1 teaspoon vanilla extract

Flavoring and Garnish Ingredients:

• 1 package (5.1 ounces / 145 grams) instant lemon pudding mix
• Zest of 1 lemon
• Additional fresh blueberries for garnish
• Eggs (as called for on cake mix box)
• Oil (as called for on cake mix box)
• Water (as called for on cake mix box)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the lemon cake following package guidelines in a 9×13 inch pan, ensuring even baking at 350°F for optimal texture. Allow complete cooling to room temperature.
2. Macerate blueberries by gently combining with sugar, letting them rest and release vibrant juices for approximately 20 minutes, creating a naturally sweet syrup.
3. Whip heavy cream with sugar and vanilla, beating until stiff, glossy peaks form, creating a light and airy base for the dessert.
4. Prepare the lemon cream by whisking condensed milk, pudding mix, and milk until silky smooth. Delicately fold in the whipped cream to maintain its ethereal consistency.
5. Transform the cooled cake into uniform cubes, providing an ideal foundation for layering in the punch bowl.
6. Construct the first layer by arranging half the cake cubes, generously spreading half the lemon cream mixture, and scattering half the macerated blueberries for maximum flavor distribution.
7. Replicate the layering process, creating a mirror image of the first layer to ensure balanced taste in every serving.
8. Crown the dessert with a smooth layer of thawed whipped topping, adding elegance and richness to the presentation.
9. Embellish with fresh lemon zest and a sprinkle of whole blueberries, creating a visually stunning and appetizing finale.
10. Refrigerate the assembled dessert for a minimum of 4 hours, preferably overnight, allowing flavors to harmonize and the texture to set perfectly.

Notes

• Ensure the cake cools completely to prevent the whipped cream from melting and losing its fluffy texture.
• Macerate blueberries with sugar to intensify their natural sweetness and create a juicy syrup that enhances the overall flavor profile.
• Gently fold whipped cream into the lemon mixture to maintain its light, airy consistency and prevent deflating the delicate cream.
• Make this dessert gluten-free by using a gluten-free cake mix and checking pudding mix ingredients for potential gluten contamination.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 386 kcal
• Sugar: 46 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg