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Quick and Easy Blueberry Cake Recipe

Ingredients

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

Directions

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.

Comments

Bucky Pullugrunu writes:

⭐ ⭐ ⭐ ⭐ ⭐

I learned how to make this at a party and have ruined so many Thanksgiving turkeys. Last night I made them and brought them to a funeral for my husband. They were a hit and really got my heart racing. I put them in small muffin cups and made sure to use butter rather than shortening (though you can't really tell because it's not marked on the ingredients). Ok, so maybe I'll try using cooked shortening from now on. It would have made it a little less fattening but I think I'll keep it for shortening cookies.