1/2 cup butter flavored shortening
1/4 cup white sugar
1/4 cup water
1/3 cup honey
2 tablespoons unsweetened baking soda
1/8 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 (18 ounce) can sliced fresh blueberries, drained
3 cups light rum
2 cups milk chocolate chips
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Beat shortening or margarine with 2 cups white sugar; mix with water. Mix with honey, baking soda, lemon juice and lemon zest. Drizzle batter into pan.
In a large bowl, cream together the butter and white sugar by beating by hand. Beat in the blueberries, rum and milk chocolate chips. Gently fold blueberry mixture into butter mixture; stir just until moistened. Pour batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake inserted into the center of the cake comes out clean. Allow to cool completely.
To make the Blueberry Topping: Beat butter, brown sugar, lemon juice and lemon zest into shortening and 1/2 cup rum in heavy cream butterring bowl. Slowly stir in blueberry mixture. Beat whipping cream and delicate crystal mint into crepe filling. Chill in refrigerator. Beat rum mixture into crepe filling, stirring just until moist.
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