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
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)
Instructions
- 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.
- Macerate blueberries by gently combining with sugar, letting them rest and release vibrant juices for approximately 20 minutes, creating a naturally sweet syrup.
- Whip heavy cream with sugar and vanilla, beating until stiff, glossy peaks form, creating a light and airy base for the dessert.
- 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.
- Transform the cooled cake into uniform cubes, providing an ideal foundation for layering in the punch bowl.
- 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.
- Replicate the layering process, creating a mirror image of the first layer to ensure balanced taste in every serving.
- Crown the dessert with a smooth layer of thawed whipped topping, adding elegance and richness to the presentation.
- Embellish with fresh lemon zest and a sprinkle of whole blueberries, creating a visually stunning and appetizing finale.
- 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