We celebrated my belated birthday this weekend. The Bionic Man and our children were off the hook for cake making, because I needed a good excuse to try out a cake recipe I found. The original recipe and accompanying gorgeous photographs can be found here. The original recipe, however, seemed a little tricky to me, so I modified it and came up with a somewhat simpler version of my own.
The cake layers and frosting were made of some basic ingredients
Lemon Blueberry Cake Ingredients:
1 (18 1/4 oz) package yellow cake mix
1 (4 oz) package instant vanilla or lemon pudding mix
1 cup sour cream
1/2 cup water
1/2 cup cooking oil (I prefer canola)
1/2 tsp pure lemon extract
4 large eggs
12 oz. fresh blueberries (about 1-1/2 cups)
Place all of the ingredients--except blueberries--into a large mixing bowl.
Add blueberries to the remaining batter.
(Note: next time I make this, I'm going to try placing the berries on top of the batter, once it is in the cake pans. All my berries sunk to the bottom of the pan while the cake was baking, when I did it this way. It tasted fine, but it didn't look as pretty. Let me know if you have any great tips for keeping the berries spread out, or if you try it and my "next time" method works!)
Divide the remaining batter among two 8 or 9 inch round cake pans. Bake the three cakes at 350 degrees for 20-30 minutes (time varies depending on your oven). Once baked, remove from oven and allow to cool. Remove from pans.
Now it is time to make the frosting. I'm normally not a fan of frosting, but--let me tell you--this is the yummiest frosting I have ever encountered. Definitely a lick-the-bowl-clean kind of frosting. The tangy lemon flavor really balances the sweetness of the frosting.
Zesty Lemon Frosting
1 cup unsalted butter, softened
zest of one lemon
juice of one lemon
1/2 teaspoon pure lemon extract
1 package (2 lbs.) powdered sugar
milk or heavy whipping cream (I used milk, but I imagine cream makes this even more heavenly, if possible)
yellow gel food coloring (optional)
Soften butter and add the zest of one lemon.
Once the frosting was made and my cakes were cool, I placed one blueberry layer onto my cake stand. I put a small amount of frosting into a pastry bag, and snipped the pointed end off with my scissors, so there would be a fairly wide hole at the end.
So, naturally, I had to take it outside the next morning for a little photoshoot in the sunshine. (Naturally? What is natural about that? I'm sure my neighbors think I'm C-R-A-Z-Y! I can just hear it, "Look Herb, she's out on the deck again, taking pictures of food! Do you think we should call someone?")
I'm linking this post to the following parties: