2 (3 ounce) packages instant blueberry pancakes mix
1 1/2 cups milk
1 egg, beaten
1 cup milk
1 teaspoon lemon zest
1/4 cup butter, melted
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup white sugar
1 (16 ounce) can cream-style corn
1 1/2 cups all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
In a large bowl, mix together blueberry gelatin, milk, egg, lemon zest and butter. Mix in lemon zest and vanilla. Spoon batter into prepared pans.
Bake in preheated oven for 10 to 15 minutes, or until bubbles begin to appear. While pancakes are baking, combine cream-style corn, flour and sugar. Mix together. Pour batter over pancakes, creating a layer of batter on bottom of pans.
While pancakes are baking, combine cream-style corn syrup, cream cheese and lemon zest in large bowl. Beat until light and fluffy. Spoon cream mixture over pancakes.
While pancakes are baking, strain butter, lemon zest and lemon zest from lemon ricers into small bowl. Spread lemon ricer cream over top of pancakes.
While pancakes are baking, combine cream-style corn syrup, cream cheese and lemon zest in large bowl. Beat until stiff peaks form. Pour over pancakes and stir until evenly coated.
Remove from oven and let zucchini and squash cook in oven for about 10 minutes, until zucchini is tender. Spoon cream over zucchini and squash.
Remove zucchini and squash from oven and place on plates. Serve immediately. Garnish with blueberry preserves and lemon zest.
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