Lemon Berry Cake

4.80 from 5 votes

1 C. butter softened
8 oz. cream cheese
zest of 2 lemons
1 Tbsp. lemon juice
3 ½ -4 ½ C. powdered sugar
Note: You can use freeze-dried raspberries for the filling. Pulverize them in a food processor and then sift out the seeds. Use about 1 Tbsp. of pulverized berries you’ll get an amazing punch of color and flavor. OR you can add 3 tsp. of raspberry flavored gelatin to the original recipe for extra color and flavor. If you only want to make a 2-layered cake you don't need to make as much frosting!

1. Preheat oven to 350 degrees and grease 3 8-inch pans. (I like to line the bottoms of my pans with foil or parchment for easy removal.)
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, butter, lemon zest, lemon juice, buttermilk and yogurt until smooth.
4. Stir in cake mix and blueberries.
5. Divide batter evenly between prepared pans and use a spatula to spread batter flat.
6. Bake for 17-22 minutes or until an inserted knife comes out clean. (If you are making only two layers, it will take 20-25 minutes in the oven.)
7. Let cool completely.
8. Raspberry Buttercream: Beat butter and cream cheese for 2 minutes. Add in pureed raspberries and slowly add in powdered sugar until your frosting reaches your desired consistency.
9. Lemon Buttercream: Beat butter, cream cheese and lemon zest. Add lemon juice and slowly add in powdered sugar until your reach your desired consistency.
10. Assemble cake by using the raspberry buttercream between each layer and covering the cake with the lemon buttercream. Top with fresh berries for decoration.