Blueberry Cake

Light, delicious and perfect for the summer.

What you will need:1 boxed yellow cake mix
1 12 oz. bag frozen blueberries, unsweetened
3 cups heavy whipping cream
½ c water¼ c sugar
1-2 T sugar

Follow the directions on the cake mix box and bake two 8" or 9" rounds.  While the cakes bake, in a sauce pan simmer the blueberries with 1-2 tablespoons of sugar and let cool completely.

Whip the heavy cream while gradually adding a ¼ cup sugar. Do not over whip, it will lose its fluffy consistency and start to turn to butter. When the cakes cool, even out the tops with a serrated knife and put your first cake on a platter. 

How to put it all together:

Pipe a ring of whipped cream around the edge (you can use a large zip-lock bag with the corner snipped) and fill the ring with half of the blueberries. Drizzle a little of the juice over the berries. Now cover the blueberries with more whipped cream.

Add the second layer of cake, follow the same steps as the first layer while reserving a few of the blueberries.

Frost the entire cake with the remaining whipped cream and garnish with the reserved blueberries.

Refrigerate leftovers. 


Mangia!

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