Lemon Blueberry Lush Cake

Preheat oven to 325ºF. Grease an 18×13 sheet pan with dairy-free cooking spray and set aside. You can also use two 9×13 inch pans if you don’t have a big 18×13 pan.

Place all the cake ingredients in the bowl of a stand mixer and beat on low until they just come together. Increase speed and beat on high for 2 minutes. Pour into prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the centre comes out clean. Set aside to cool completely.

Prepare the lemon lush by combining pudding mix and soy milk. Whisk for 2 minutes then set aside to thicken for 5 minutes. Combine lemon juice and blueberries in a blender until smooth, or use a hand blender. Pour blueberry mixture onto pudding and mix until well combined. Set aside.

Beat heavy cream on high speed for 2 to 3 minutes while adding sugar gradually until stiff peaks form. Take half of the whipped topping and add to pudding mixture. Fold gently so as not to deflate but enough so that no white streaks are visible. Pour pudding mixture on the cake layer, making sure to smooth around the edges. Add the remainder of whipped topping and smooth around the edges. You can use a little bit of yellow icing to create zigzag lines or any design if you wish. Alternatively, you can add some yellow sprinkles or even a few fresh blueberries. Chill until ready to serve.

Notes:
You can substitute blueberries with raspberries, strawberries or blackberries.
If you have fussy family members who don’t like seeds (like mine), you can strain the berries once they are blended before adding to the pudding mixture.