1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups blueberries
2 cups white sugar
1/4 cup butter, melted
2 1/2 cups egg whites
3 cups milk
3 cups granulated sugar
3/4 cup fresh lemon juice
1 cup cider vinegar
1 cup butter
1 cup blueberries
1 (9 inch) piece blue plastic wrap
1 lemon, juiced
1 cup chopped walnuts
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
In a large bowl, mix flour, baking powder, baking soda, salt, eggs, blueberries, sugar, melted butter, egg whites, milk, granulated sugar, lemon juice and vinegar. Mix well. Place berry mixture in the prepared pans.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool completely. Pack frosting onto cake immediately before frosting is applied.
After filling has cooled, sprinkle blueberry mixture over remaining cake. Cool completely. Cut into squares. Toast lemon slices in the center of each piece. Place blueberry filling in cooled blueberry squares. Place l small slice of lemon zest onto two of the blueberry squares. Fold blueberry squares into blueberry shell. Place remaining blueberry squares onto blueberry squares. Repeat with remaining fruit. Chill before cutting.
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