I love blueberry muffins, so why not a cake? With fresh blueberries, a hint of lemon, a pecan crumb topping...life is sweet! This would be great at a brunch.
2 1/4 cup fresh blueberries
Vegetable oil spray, for the pans
Flour, for dusting the pans
1/2 cup all~purpose flour
1/2 cup light brown sugar, packed
4 tablespoons cold butter
1/2 cup chopped pecans
1 lemon, zested and juiced
1 yellow cake mix
1 container (6 ounces) lemon yogurt
1/2 cup water
1/3 cup vegetable oil
3 large eggs
1 1/2 cups confectioners sugar, sifted
3 to 4 tablespoons milk
Place a rack in the center of the oven. Preheat oven to 350 degrees. Pre~cut rounds of parchment paper to fit two 9~inch round cake pans. Lightly mist only the sides of the cake pans, and lightly flour them making sure to pat the excess flour out. Place the cut parchment rounds in the bottom of the pans, and set aside.
Place the flour and brown sugar in a food processor, and pulse until combined. Cut the butter into smaller chunks and add to mixture and pulse a few times, until butter resembles coarse crumbs. Transfer mixture to a bowl and add the pecans to mix. Evenly sprinkle this topping onto the parchment paper rounds, about 3/4 cup per cake pan. Set the pans aside.
Measure out 1 tablespoon of the cake mix and set it aside. In a large mixing bowl, combine the rest of the cake mix, the yogurt, water, oil, eggs, lemon zest, 1 tablespoon of lemon juice (you will need another tablespoon for the glaze). Beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Scrape down sides of bowl and mix at medium speed for 2 more minutes.
Set aside 1/4 cup of the blueberries for garnish. Place the remaining blueberries in a small bowl and toss with the reserved 1 tablespoon of cake mix. Fold the blueberries into the cake batter until combined. Using a large mixing spoon, dollop the cake batter on top of the crumb mixture in each cake pan, then carefully spread it evenly to the edges. Place the cake pans in the oven side by side.
Bake the cake until they are golden brown and the tops spring back when lightly pressed with a finger, 24~28 minutes. Transfer the cake pans to wire racks and let them cool for 5 minutes. Run a sharp knife around the edge of the pans and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack so the topping side is up. Peel off parchment paper. Let the layers cool about 20 minutes longer.
For the glaze~ Whisk the confectioners sugar and reserved 1 tablespoon of lemon juice in a small bowl. Add 1 tablespoon of milk at a time until glaze is smooth but still runny enough that it will drip down the side of the cake.
To assemble the cake~ Transfer one layer, topping side up, to a serving platter. Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the sides. Place the second layer on top and drizzle the remaining glaze over the top, again letting it drip down the sides. Garnish the cake with remaining blueberries.
2 1/4 cup fresh blueberries
Vegetable oil spray, for the pans
Flour, for dusting the pans
1/2 cup all~purpose flour
1/2 cup light brown sugar, packed
4 tablespoons cold butter
1/2 cup chopped pecans
1 lemon, zested and juiced
1 yellow cake mix
1 container (6 ounces) lemon yogurt
1/2 cup water
1/3 cup vegetable oil
3 large eggs
1 1/2 cups confectioners sugar, sifted
3 to 4 tablespoons milk
Place a rack in the center of the oven. Preheat oven to 350 degrees. Pre~cut rounds of parchment paper to fit two 9~inch round cake pans. Lightly mist only the sides of the cake pans, and lightly flour them making sure to pat the excess flour out. Place the cut parchment rounds in the bottom of the pans, and set aside.
Place the flour and brown sugar in a food processor, and pulse until combined. Cut the butter into smaller chunks and add to mixture and pulse a few times, until butter resembles coarse crumbs. Transfer mixture to a bowl and add the pecans to mix. Evenly sprinkle this topping onto the parchment paper rounds, about 3/4 cup per cake pan. Set the pans aside.
Measure out 1 tablespoon of the cake mix and set it aside. In a large mixing bowl, combine the rest of the cake mix, the yogurt, water, oil, eggs, lemon zest, 1 tablespoon of lemon juice (you will need another tablespoon for the glaze). Beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Scrape down sides of bowl and mix at medium speed for 2 more minutes.
Set aside 1/4 cup of the blueberries for garnish. Place the remaining blueberries in a small bowl and toss with the reserved 1 tablespoon of cake mix. Fold the blueberries into the cake batter until combined. Using a large mixing spoon, dollop the cake batter on top of the crumb mixture in each cake pan, then carefully spread it evenly to the edges. Place the cake pans in the oven side by side.
Bake the cake until they are golden brown and the tops spring back when lightly pressed with a finger, 24~28 minutes. Transfer the cake pans to wire racks and let them cool for 5 minutes. Run a sharp knife around the edge of the pans and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack so the topping side is up. Peel off parchment paper. Let the layers cool about 20 minutes longer.
For the glaze~ Whisk the confectioners sugar and reserved 1 tablespoon of lemon juice in a small bowl. Add 1 tablespoon of milk at a time until glaze is smooth but still runny enough that it will drip down the side of the cake.
To assemble the cake~ Transfer one layer, topping side up, to a serving platter. Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the sides. Place the second layer on top and drizzle the remaining glaze over the top, again letting it drip down the sides. Garnish the cake with remaining blueberries.
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