Lemon Chiffonette Cake

This simple take on classic lemon chiffon cake is sure to please. The combination of lemon and blueberries creates a sweet, refreshing flavor that’s perfect for summer celebrations.

Serves: 12Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 12


  • 1 box (18.25 oz.) white cake mix plus ingredients called for on box
  • 1 package (3.9 oz.) instant vanilla pudding mix
  • 1 package (3.9 oz.) instant lemon pudding mix
  • 1 cup whole milk
  • 1 tub (8 oz.) whipped topping
  • 1 pint fresh blueberries


  • Preheat oven according to cake mix instructions. Grease and flour 2 round layer cake pans. Set aside.
  • Mix cake mix and vanilla pudding mix together and then follow baking directions for layers. Allow layers to cool on wire racks as you mix filling.
  • Mix lemon pudding with milk until thickened. Fold in whipped topping and 1 cup blueberries. Spread half of the lemon-blueberry mixture on one layer of cake.
  • Add second cake layer and frost with remaining lemon-blueberry mixture. Top with remaining blueberries.