Saturday, March 31, 2012

Blueberry Layer Cake

1 heaping cup of Jiffy mix
1/2 heaping cup of sour cream
3/4-1 c sugar (your preference)
4 eggs
1/3 cup milk
1 teaspoon lemon juice
1 teaspoon vanilla
1 bag of frozen blueberries 
(rinsed, thawed, & drained)
Greek yogurt or vanilla yogurt 
(if desired)

  1. Preheat oven to 400 degrees F.
  2. Hand mix everything except the berries and yogurt until moistened.
  3. Fold berries into the mix. 
  4. Pour into a greased 9x13 baking pan.
  5. Lightly dust with cinnamon and sugar. (I used 1 packet of raw sugar)
  6. Bake 18-20 minutes or until the edges begin to brown.

Cake will be thin and slightly spongy. I like to cut it into rectangles and then layer it 2 or 3 times alternating the cake with Greek honey yogurt. The Greek Gods brand (in a gold tub at Kroger) is my personal favorite, but I also like the Yoplait Lactose Free Vanilla. Either way, it mimics clotted cream, but in a healthier version. 

Now for a good book and a hot cuppa!