Lemon Blueberry Cake

• 2 (8-inch) round store-bought (bakery) yellow or white cake layers
• 1/3 cup frozen lemonade concentrate, thawed
• 2 teaspoons lemon extract, divided
• 2 (12-ounce) cans cream cheese flavored frosting
• Fresh mint sprigs
• Fresh blueberries
• Lemon slices, quartered

1. Use a knife to slice cake layers in half horizontally.
2. Use a pastry brush to brush each layer with lemonade concentrate; set aside.
3. Stir 1 teaspoon of lemon extract into each can of frosting; set aside.
4. To assemble cake: frost and stack the cake layers on top of each other.
5. Decorate cake with clusters of mint sprigs, blueberries, and quartered lemon slices.

frozen lemonade concentrate, lemon, cream cheese, mint sprigs, fresh blueberries, lemon slices

Taken from www.foodnetwork.com/recipes/sandra-lee/lemon-blueberry-cake-recipe.html (may not work)