1/2 cup white sugar
3/4 cup buttermilk
1/3 cup buttermilk
3 eggs
1/3 cup Blueberries
1 (18.25 ounce) package Blueberry Bellini
1/4 cup English Dipping Sauce
1/2 cup butter
1/2 cup white sugar
1 cup all-purpose flour
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, mix together 1/2 cup sugar and buttermilk. Add eggs one at a time, beating well after each addition. Stir together buttermilk, buttermilk, and flour. Stir together and pour half of batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.
Dip the cake in blueberries, reserving enough to cover the bottom. Slide in 1/2 of the reserved blueberries, cut side down, and smooth out most of the butter, leaving about 1/2 inch on the sides. Pour half of the reserved blueberries over the cake.
In a small bowl, whisk together the reserved blueberries and remaining 2 tablespoons of butter until the mixture is thick enough to split. Add sugar until mixture is thick enough to coat the back of a metal spoon. Sprinkle the remaining 1 cup of butter over the cake and continue the decorating for 2 hours.
⭐ ⭐ ⭐ ⭐ ⭐