Lemon Blueberry Cake


  1. Prepare cake mix according to box directions.
  2. Divide batter equally in to 2 greased or parchment lined full sheet pans.
  3. Bake at 300°F in a convection oven for 10-14 minutes, or at 350°F in a standard oven for 14-18 minutes.
  4. Rotate pans baked in a convection oven one-half turn after five minutes of baking.
  5. To create the mousse, add yogurt and whip topping to large stainless mixing bowl. Mix with wire whisk until mixture is light and airy and well blended.
  6. Add ½ cup lemon zest; whip until well incorporated.
  7. To assemble the cakes, cut cooled cake into 12x8 sections in sheet pan giving you 96 squares per sheet pan.
  8. Pipe 1 oz. of the mousse on top of each cake square.
  9. Garnish each cake with 1 tsp. of blueberries and a pinch of lemon zest.


  • 4 cups blueberries
  • 5 lb Gold Medalâ„¢ ZT Yellow Cake Mix, (1 box)
  • 1-1/2 cup lemon zest
  • 7 cups water, (cool)
  • 6 lb whipped topping, non-dairy, (1 gal, 3 cups)
  • 3 qts Yoplait® Yogurt, Vanilla