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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.)
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, combine eggs, butter, lemon zest, lemon juice, buttermilk and yogurt until smooth.
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4. Stir in cake mix and blueberries.
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5. Divide batter evenly between prepared pans and use a spatula to spread batter flat.
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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.)
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7. Let cool completely.
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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.
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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.
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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.