By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/lemon-blueberry-cake/comment-page-25/#comment-737838">Beth Bennett</a>.
Yes it used to be three layers. There were some reviews mentioning the short height of the layers plus not everyone has 3 pans so I just converted it to a two layer cake. 3 works great though still too. :)
By: Beth Bennett
I have made this several times and it is so delicious. I have a question, though. Did it used to be a 3 layer cake? I could swear it was 3 layers, and very dramatic in a Spring dessert sort of way.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/lemon-blueberry-cake/comment-page-25/#comment-737653">Laura</a>.
I’ve used Philadelphia cream cheese cold and it works fine. Just takes a bit more mixing.
By: Laura
Does anyone know if the cream cheese for the frosting has to be room temp?
By: Angela
In reply to <a href="https://www.cookingclassy.com/lemon-blueberry-cake/comment-page-25/#comment-735284">Rachel</a>.
How did it turn out using a 9x13 pan? How long did you need to bake it?
By: Rachel
Thank you for this recipe! I've been making this cake for literal years now - since 2017 - it's my son's favorite and I always make it for his birthday! So glad I came back to look at the post, I am excited to try it with the recent improvements/adjustments you've made. It's always been delicious but I bet it will be even better now! Going to try baking it as a 9x13 sheet cake this year :)
By: Mary OHARA
In reply to <a href="https://www.cookingclassy.com/lemon-blueberry-cake/comment-page-25/#comment-731824">Rose</a>.
Extra much ?
By: Rose
In reply to <a href="https://www.cookingclassy.com/lemon-blueberry-cake/comment-page-25/#comment-731873">Jaclyn</a>.
Ok, ty for your reply. Happy Holiday's!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/lemon-blueberry-cake/comment-page-25/#comment-731824">Rose</a>.
I wouldn't recommend altering the recipe that much. You would probably be able to find something similar to what you have in mind with a quick search though.
By: Rose
I'd like to make a sheet cake, keep it white, would l only use the egg whites then bake, then make another sheet cake let them both cool then bewteen each level put in frozen blueberries, hoping that some of the rberry juice would go thru the cake. Then frost the cake in a light blue frosting. Making this a winter cake would this work? Any suggestions?