FOR THE CAKE
|
1 pkg |
Lulubelle Vanilla Cake Mix |
|
2 |
eggs/ flax egg (see package for instructions) |
|
1/3 cup |
vegetable oil |
|
2/3 cup |
milk or oat milk |
|
3 tbsps |
lemon zest |
|
2 tbsps |
lemonjuice |
|
2½ cups |
blueberries, fresh |
1. Preheat oven to 350⁰F.
2. Grease and flour two 7-inch cake molds.
3. Beat together for 5 minutes on medium speed all the ingredients except the zest and blueberries.
4. Stir in the lemon zest and blueberries.
5. Pour into prepared pans and bake at for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
FOR THE ICING
|
1 cup |
butter or vegan butter |
|
1 cup |
shortening or vegan alternative |
|
6 cups |
icing sugar |
|
1 tbsp |
pure vanilla extract |
|
1 pinch |
salt |
|
2 tbsps |
milk or oat milk |
|
|
Lulubelle yellow color food coloring |
1. Beat the butter and shortening together on medium high speed until fluffy, about 5 minutes.
2. Add icing sugar, 2 cups at a time, beating well between additions.
3. Add vanilla, salt and milk. Beat until desired consistency, adding more milk if necessary.
4. Form a paste with the yellow food coloring and 1 tsp water and add to icing. Beat until the desired color is reached. (you can freeze any remaining icing for another time)
FOR THE TOPPINGS
|
½ cup |
blueberries |
|
1 tsp |
lemon juice |
|
2 tbsps |
sugar |
|
|
Lemon zest and lemon slices to decorate |
1. Roll blueberries in lemon juice, then sugar.
2. Freeze foe 1 hour
3. Frost cake as desired and decorate with the sugar blueberries, lemon zest and lemon slices.