Paula Deen Blueberry Lemon Cake Recipes

PAULA'S LEMON CAKE WITH 7-MINUTE FROSTING

Steps:

• Preheat oven to 350 °F. Grease and flour three 9-inch cake pans.
• Using electric mixer, cream 1 cup butter until fluffy. Add 2 cups sugar and continue to cream well for 6-8 minutes. Add whole eggs one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add 1 teaspoon vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25-30 minutes or until golden brown. Cool in pans 5-10 minutes. Invert cakes onto cooling racks. Cool completely.
• To make the frosting, place 1 1/2 cups sugar, cream of tartar or corn syrup, salt, water and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in 1 1/2 teaspoons vanilla.
• To make the filling, place egg yolks, 1/4 cup butter, 1 1/2 cups sugar and lemon juice and zest in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.
• To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.

PAULA'S HOMEMADE BLUEBERRY LEMON PRESERVES

Steps:

• Prepare jars and lids according to manufacturer’s instructions.
• In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar. Place the cap on the jars and process for another 15 minutes in a canner with boiling water. Makes 7 jars.

BLUEBERRY CRUNCH CAKE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Pour pineapple with juice into a 9 x 13" pan.
• Spread evenly over the bottom.
• Spoon pie filling on top evenly.
• Sprinkle dry cake mix and level with a fork.
• Sprinkle pecans over the cake mix.
• Drizzle with melted butter
• Bake 38 to 45 minutes until browned and bubbly.
• You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.
• You may also substitute strawberries, blackberries, cherries, peaches or raspberries.