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Friday, May 10, 2013

BLUEBERRIES! (and a recipe)

I have teen thinking about blueberries...

Yesterday, I found the first Florida blueberries in the store. They're still a bit pricey, but I just had to have them. There's no fruit I love more than blueberries!!! 


And then my sister called to say that her local blueberry farm is ready for picking...and the lady who makes the most fabulous fresh blueberry pies, made a quart of the filling for my sis...to use in little tarts for her party tonight. My mouth is watering, just thinking about these tarts....



So...off to Pinterest, I went...searching for recipes with blueberries. Some were new to me, and others are old friends. 




And then I remembered the most refreshing cake I ever made...and it had blueberries. This is one of the easiest cakes I have ever made, too!


Starting with a WHITE cake mix... using milk in place of the water (It makes a richer cake!) It's perfect for a Memorial Day dessert (or July 4th or Labor Day!). I call it the "Fruited Plains" cake. (I posted this a year or so ago, too...it's THAT tasty!)

"FRUITED PLAINS" CAKE

1 white cake mix
vegetable oil
eggs or egg whites (I used whole eggs)
milk
Heavy Cream
Powdered sugar (about 1/8 cup)
Strawberries
Blueberries

Prepare the cake mix according to the directions on the box, but substitute MILK for the water. Pour into two, greased and floured, 8 inch round pans. Bake according to the directions on the box. Cool in pan for 10 minutes, then invert onto cooling racks.
(I baked mine, for 35-40 minutes, in a large round Demarle at Home flexipan...no oils, sprays, butter, flour needed!)

When the cake is completely cool, place the first layer on a cake plate. Whip the heavy cream until peaks form. Fold in the powdered sugar. Spread whipped cream on the first layer. Top with sliced strawberries. Top this with the remaining layer of cake. Spread with whipped cream and tip with blueberries.(I cut the Demarle layer in half...spreading the cream between the layers). If desired, add a large dollop of whipped cream in the middle of the top layer, then gently press a large strawberry on top...maybe partially sliced and fanned out.

Place the cake in the refrigerator until ready to serve. It truly is much better when chilled.

Enjoy!
And happy Mother's Day to all you moms...

Jane


I am linking up with Foodie Friday...Check out all the delicious recipes this week...






3 comments:

jmac said...

Girl....get outa my head!! I was just thinking about blueberries this afternoon!! That I want my Mother's Day breakfast to be blueberry pancakes with blueberry homemade syrup!!!!! I'll send pics!
and guess what? my middle boy planted blueberries in our garden this yr!! I'll send ya pics of "how my garden grows"!!

The Quintessential Magpie said...

Oh, wow! That is GORGEOUS!

I am so glad to see you posting. I thought you had taken a break, so I'm going back through your posts to play catchup.

I love blueberries, too. They are too, too wonderful and so is that cake!

XO,

Sheila

Gathering at the Table said...

Ooh, I love a refreshing cake, and especially simple ones. I'm off to attempt a recipe for a blogging friend's French blog party, but I have a feeling it's not going to be a very simple one. I'm going to try though.
Browsing your page, Jane.
Wonderful to visit with you today.
Much love.