Lemon Blueberry Punch Bowl Cake


Transport your taste buds to a realm of sweet sophistication with a Lemon Blueberry Punch Bowl Cake—a divine fusion of tangy lemon zest, luscious blueberries, and delicate cake layers, all nestled within a captivating presentation. This dessert masterpiece isn’t just a treat for the palate; it’s a feast for the eyes, captivating guests with its vibrant colors and irresistible flavors. Join us as we delve into the art of creating this delectable dessert, perfect for any occasion that calls for a touch of elegance and indulgence.


  • 1 box lemon cake mix (and ingredients called for on the box, such as eggs, oil, and water)
  • 2 cups fresh blueberries (plus extra for garnish)
  • 1 cup sugar, divided
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 can sweetened condensed milk (14 oz)
  • 1 package instant lemon pudding mix (5.1 oz)
  • 1 cup milk
  • 1 package frozen whipped topping, thawed (8 oz)
  • Zest of 1 lemon (for garnish)


  1. Prepare the Cake: Bake the lemon cake according to the package instructions in a 9×13 inch pan. Allow to cool completely.
  2. Blueberry Mixture: In a bowl, toss the blueberries with 1/2 cup of sugar. Set aside for about 20 minutes, letting the berries macerate and release their natural juices.
  3. Whipped Cream: In a large bowl, beat the heavy whipping cream, the remaining 1/2 cup of sugar, and vanilla extract until stiff peaks form.
  4. Lemon Creamy Mixture: Whisk together the sweetened condensed milk, lemon pudding mix, and milk in a separate bowl until smooth. Carefully fold in the whipped cream to keep the texture light.
  5. Assemble the Cake: Cut the cooled cake into cubes. In a large punch bowl, start with a layer of half the cake cubes, add half the lemon creamy mixture, and sprinkle half the blueberries over it. Repeat the layers.
  6. Final Layer: Spread the thawed whipped topping over the top. Garnish with lemon zest and a handful of fresh blueberries for a beautiful and appetizing finish.
  7. Refrigerate: Allow the cake to chill in the refrigerator for at least 4 hours, or overnight, so that the flavors can meld and the dessert is perfectly set.

Additional Notes:

  1. Prep Time: 30 minutes
  2. Cooking Time: 30 minutes (for the cake)
  3. Total Time: 5 hours (including refrigeration)
  4. Servings: 12 servings
  5. Calories: Approximately 450 kcal per serving
  6. The Lemon Blueberry Punch Bowl Cake offers a delightful citrus twist that’s sure to be a hit at any gathering, combining the tangy zest of lemon with the sweet burst of blueberries in every bite.

Serving Tips:

  1. Use Clear Glassware: Serve the Lemon Blueberry Punch Bowl Cake in a clear glass punch bowl or trifle dish to showcase its vibrant layers and colors. This not only enhances the presentation but also allows guests to admire the beautiful dessert before indulging.
  2. Layer with Precision: Assemble the cake layers, blueberry filling, and whipped cream in the punch bowl with care, ensuring even distribution of each component. Use a spoon or spatula to spread each layer evenly for a visually appealing presentation.
  3. Garnish Just Before Serving: Add fresh blueberries, lemon slices, and mint leaves as a garnish to the top of the cake just before serving. This adds a pop of color and freshness, enhancing the overall aesthetic appeal of the dessert.
  4. Serve Chilled: For the best taste and texture, refrigerate the Lemon Blueberry Punch Bowl Cake for at least 2-3 hours before serving, or overnight if possible. Serving the cake chilled allows the flavors to meld together and enhances the creamy texture of the whipped cream.
  5. Offer Individual Servings: Scoop portions of the cake into individual bowls or glasses for serving. This makes it easier for guests to enjoy and ensures that each serving contains a balanced combination of cake, blueberry filling, and whipped cream.

Storage Tips:

  1. Refrigerate Leftovers: If you have leftovers, cover the punch bowl or trifle dish with plastic wrap or a lid and refrigerate the remaining cake. Stored properly, the Lemon Blueberry Punch Bowl Cake can be kept in the refrigerator for up to 2-3 days.
  2. Avoid Freezing: Due to the delicate nature of the cake layers and whipped cream, it’s not recommended to freeze the Lemon Blueberry Punch Bowl Cake. Freezing may compromise the texture and flavor of the dessert.
  3. Consume Promptly: For the best taste and freshness, it’s advisable to consume the cake within a few days of preparation. The longer it is stored, the more the texture may be affected, particularly the softness of the cake layers.
  4. Individual Containers: If storing individual portions of the cake, transfer them to airtight containers or dessert cups before refrigerating. This helps maintain the integrity of each serving and prevents the flavors from mingling.
  5. Let Come to Room Temperature: Before serving leftover portions, allow them to come to room temperature for a few minutes. This helps soften the cake layers slightly and allows the flavors to become more pronounced.


  1. Can I use frozen blueberries instead of fresh ones for the blueberry filling?
    • Yes, frozen blueberries can be used as a convenient alternative to fresh ones for the blueberry filling. Simply thaw them before cooking, and proceed with the recipe as directed. However, fresh blueberries may provide a slightly firmer texture and brighter flavor.
  2. Can I use a different type of cake for this recipe?
    • While lemon cake pairs wonderfully with blueberries, you can experiment with other cake flavors such as vanilla or white cake. Just keep in mind that the lemon flavor adds a refreshing zestiness to the dessert that complements the sweetness of the blueberries.
  3. How far in advance can I assemble the punch bowl cake before serving?
    • The Lemon Blueberry Punch Bowl Cake can be assembled up to a day in advance and stored in the refrigerator until ready to serve. However, it’s best to add the garnishes just before serving to maintain their freshness and vibrant appearance.
  4. Can I make this dessert ahead and freeze it for later?
    • It’s not recommended to freeze the fully assembled Lemon Blueberry Punch Bowl Cake, as the texture of the cake and whipped cream may be compromised upon thawing. However, you can freeze the individual components separately and assemble them before serving.
  5. What are some serving variations for this dessert?
    • While the traditional presentation involves layering the cake, blueberry filling, and whipped cream in a punch bowl, you can also serve individual portions in parfait glasses or mason jars for a more elegant presentation. Additionally, you can customize the garnishes with lemon zest, additional berries, or a drizzle of lemon curd for added flavor and visual appeal.


Elevate your dessert game with the exquisite Lemon Blueberry Punch Bowl Cake—a symphony of flavors and textures that captivates the senses and leaves a lasting impression. Whether served at a summer soirée, bridal shower, or family gathering, this stunning dessert is sure to steal the spotlight and delight guests with its irresistible charm. Embrace the beauty of simplicity and sophistication with this easy-to-make yet stunningly beautiful dessert, perfect for any occasion worth celebrating.

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