Blueberry Shortcake with Lemon Glaze



This cake was served at a wedding reception in Washington.
Once I took a bite... I HAD to have the recipe!
A special thanks to Jill Hollo for sharing. :-)

Blueberry Shortcake with Lemon Glaze

 Preheat oven to 350

• 1 Box of yellow cake mix (do not prepare)
• 1 cup of sour cream
• 4 eggs
• 1 small box of vanilla instant pudding (do not prepare the pudding)
• 1/2 cup oil
• 1/2 cup water
• 2 teaspoons lemon extract

Mix all of the above ingredients together for a few minutes until well combined.  Pour the batter into two 8 in round cake pans that have been greased or lined with parchment paper.  Bake for 30-40 min until a toothpick comes out clean.  Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

 Lemon Glaze

•  2 cups powdered sugar
• 3 Tbsp. of butter, melted
• 2 tsp. lemon extract
• 2-4 tbsp. milk. 

Mix glaze together while cake cool. Once cake is still warm but has cooled slightly, prick the cake with a large fork or back of wooden spoon.  Spoon glaze over the 2 rounds letting it sink in.  Save about 1/3 or so and set aside

 

Blueberry and Cream topping

 

• 1 pint (2 cups) heavy whipping cream
• 1-2 cups powdered sugar.  Depends on how sweet you like it. 
• 1 tsp. vanilla
• 1 large container of blueberries

Whip the cream in a mixer until stiff peaks form.  Add vanilla and powdered sugar.

 

Assembly

 

Place some of the whip cream on the bottom round and add some berries.  Add the top round and frost thickly.  Place berries all over cake and drizzle the remaining glaze over the top and down the sides. Keep refrigerated until ready to serve. 

You can also try this recipe with strawberries and almond glaze.