Lemon Blueberry Cake

I used to be quite a cake baker.  Back in the day, I baked and decorated cakes to sell and I even made my own wedding cake.  But, over the years, I slowly got out of the habit of baking and even sold all my specialty pans and decorating supplies.  Now that I am retired, I have been dabbling a little in cooking and baking – not a lot, yet, but a little here and there!  I saw a recipe for a Lemon Blueberry Cake on Pinterest and thought it looked so good!  So, I decided to do one.  I used that cake as inspiration, but I did not follow their recipe.  I put my own twists to it and made it up as I went along.  I’ll admit, I’m pretty rusty in the baking/decorating area and didn’t have all the tools needed to do it properly, but it came out pretty darned good, if I do say so myself – good enough for me and to share with family!

Here is the result:

Here’s how I did it:

I made up TWO lemon flavored cake mixes.  While mixing, I added TWO boxes of instant lemon pudding.  To compensate for the extra powder ingredients, I overflowed the oil just a little and added a splash of lemon extract.  I split the mix into THREE 9 inch round cake pans.  I sprinkled fresh blueberries in TWO of the pans* and baked per the instructions on the box.

I made up TWO boxes of instant lemon pudding and put it in the refrigerator to set up.  I made up a batch of homemade buttercream frosting using one and a half times the ingredients and lemon extract, instead of vanilla, and added yellow food coloring.

Once the cake was baked and cooled, I started stacking the layers.  I put one of the blueberry layers on the bottom, then a layer of lemon pudding, then the plain layer of cake, then another layer of pudding, and finally, the second blueberry layer.  I frosted it all with the lemon buttercream frosting.  To give it a little touch of decoration, I put little ruffled dots all around the rim of the top of the cake and in a circular pattern in the center of the top.  Then, I put a fresh blueberry on every other dot and one in the center.

And that is it!  It is VERY good – moist, lemony, and the blueberries really give it a nice touch!

Now for what I wish I had done differently:

Don’t get me wrong – it came out very nice and I’m pretty darned proud of it!  But, if I do it again (and what I would recommend to anyone else), I’ll make these changes:

* Just after I put the pans in the oven and started to clean up, I realized I forgot the blueberries!!!!  So, I pulled two pans back out and sprinkled the blueberries on top and just pushed them down a little.  The cake rose up around the blueberries, so it was OK.  But, most of the blueberries are right on the edge of the layer and not really mixed in throughout the layer.  So, next time, I’ll put them in and stir them up to mix them in better.

Also, for the blueberries — I would put more in the two layers.  I thought I was putting too many, but it really could have used a few more to make it that much more “blueberry-y”

I thought I was putting a lot of pudding between the layers, but there really isn’t much there, after all – just a thin layer.  Next time, I’ll put a thicker layer of pudding between the layers so there is a nice amount to off set the cake.

I also should have repeated the decoration pattern along the bottom edge of the cake – it would have looked more “finished”, if I had.

So, that’s that!  I had fun and it was all kinda like riding a bike — I think I just might do a little more baking from time to time!

One Comment on “Lemon Blueberry Cake

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