Jessica Reids Famous Blueberry Two Layer Cake Recipes

EASY 2-LAYER BLUEBERRY CAKE

Steps:

• Bake two 9" round cakes in preheated oven as directed on package.
• When done, loosen edges with knife and let cool for 15 minutes.
• Meanwhile, bring 1 cup of water to a boil, remove from heat and stir in the jello, then add the 1/4 cup of water and mix well.
• Poke cakes several times with fork and evenly pour the jello mix over the top of both cakes.
• Cover loosely and refrigerate at least 4 hours.
• When cake is ready to be frosted, combine the sour cream and the powdered sugar, mix well and then gently mix in the cool whip.
• Dip bottoms of cake pans into warm water for 10-15 seconds, and remove cakes.
• Set one cake down on serving tray and add about 1 cup of the frosting, carefully spread over the top.
• Add a layer of blueberries and top with the second cake.
• Use the remaining frosting and frost the top and sides of the cake.
• Add your desired amount of blueberries on top.
• Microwave the white bakers chocolate as directed on package and add the blue food coloring.
• Drizzle over top of cake, and Enjoy :0).
• Keep leftovers refrigerated!

AUNT ERMA'S FAMOUS YELLOW CAKE

Steps:

• To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
• Mix as directed on box.
• This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
• You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.

BLUEBERRY STACK CAKE

Steps:

• Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
• Pour by 2/3 cupfuls into 5 separate 8" round cake pans.
• Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
• Cream together sugar and cream cheese; fold in whipped topping until smooth.
• Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
• Repeat until all layers are used.
• When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
• Chill for at least 2 hours before serving; store cake in refrigerator.
• **Please note: You can also use fresh blueberries for this recipe! If you wish to do so, you will need: 4 cups blueberries, 1 cup sugar, 1/4 cup lemon juice, and 1/3 cup cornstarch.
• Mix together blueberries, sugar, and lemon juice in a heavy saucepan. Stirring frequently, bring to a boil.
• Combine the cornstarch with just enough water to make a paste. Pour into the berry mixture and stir until thick. Cool the mixture before using on the cake.

JESSICA REID'S FAMOUS BLUEBERRY TWO LAYER CAKE

Steps:

• Preheat oven to 375°F.
• Cream sugar and butter together.
• Mix egg and milk.
• Sift dry ingredients together and add to cream mixture, alternating with the liquid.
• Fold in blueberries.
• Pour batter into two round 9 inch silicone baking pans.
• Bake for 30 to 40 minutes.
• Directions for Frosting:.
• Place the blueberries in the bowl of a small food processor; process until pureed.
• Beat together the butter and cream cheese on medium-high speed until light and fluffy.
• Reduce mixer speed and slowly add confectioners' sugar.
• After all the powdered sugar is added, beat until well-combined.
• Add the almond extract and the blueberry puree.
• Mix until just blended. If the consistency looks too thin, add a bit more confectioners' sugar. The frosting should be thick and creamy. Refrigerate until ready to use (refrigeration will also help it thicken).