Blueberry Cake

Blueberry Cake


  • Cooking spray

  • 1 box white cake mix 18.25 ounces

  • 1 box instant white chocolate pudding mix 4-serving size

  • 1 cup milk

  • 1/2 cup vegetable oil

  • 3 egg whites

  • 1 1/2 cups fresh blueberries

  • 2 containers whipped vanilla frosting 12 ounces each

  • 3/4 cup white baking chips melted

  • 3/4 cup powdered sugar sifted

  • fresh blueberries for garnish


  1. Preheat oven to 350°F. Coat two 9-inch round cake pans with cooking spray.

  2. In a large bowl, with an electric mixer, combine cake mix and pudding mix. Add milk, oil, and egg whites and beat on low for 30 seconds. Scrape down sides of bowl and beat on medium for 2 minutes more. Fold in drained blueberries. Pour batter into prepared pans.

  3. Bake until a wooden pick inserted near centers comes out clean, 35 to 40 minutes. Cool in pans on a wire rack for 10 minutes, then remove from pans to cool completely.

  4. In a medium bowl, beat together vanilla frosting and melted white baking chips.

  5. To assemble, place one cake layer on a serving plate. Spread with 1⁄2 cup white frosting and top with second cake layer. Set aside 1 1⁄2 cups of the white frosting. Frost sides and top of cake with remaining white frosting. In a medium bowl, beat powdered sugar and the reserved 1 1⁄2 cups white frosting on low until combined.

  6. To decorate, insert a basketweave decorating tip into a pastry bag. Fill with powdered sugar–frosting mixture. Starting on the far left edge of cake top, pipe a long strip of icing straight across the top of the cake. Continue making more strips spaced 1⁄4 inch apart until top is covered. Turn cake 45 degrees and pipe more strips of icing across original strips, spaced 1⁄4 inch apart. Pipe a border around the top edge of the cake. Garnish cake with fresh blueberries.

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