Desserts,  Recipes

Blueberry Cake

Well …

 

This was a disaster visually. However, the taste was amazing.

 

I really didn’t want to post it but Leanne made me. Just kidding. She reminded me that life and baking is seldom perfect and we have to talk about our disasters as well as our successes.

 

It was supposed to look all fluffy and dripping with blueberries and instead it just looks like….well, that. I also forgot to split the layers in half until it was too late and I refused to re-make it or cry about it.

 

I have never pretended to be a baker or a photographer but I do like to sit back when I’m finished and admire the work and that really didn’t happen here. Hopefully, my sister will make it for Thanksgiving and I can show you how it should look. Anyway, the recipe is below and it really is one of the best deserts I have every tried.

 

 
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Nannie’s Blueberry Stack Cake


  • Author: Lilleth

Description

This has been a family favorite for years at Christmas and Thanksgiving but unfortunately, we do not know where it originated from.


Ingredients

Scale

1 yellow cake from scratch or from box as directed. Allow to cool completely.

1 can of Blueberry Comstock. If you can’t find it in your local grocery store you can order it from Amazon.

1 cup sugar

1 cup confectioner’s sugar

1 stick butter

1 package cream cheese

1 tub Cool Whip


Instructions

Once you cake is cooled used a serrated knife to slice the two cakes into four layers.

This cake can get a little sideways so I secure mine with 6-inch tooth pics as I start to build the layers so it doesn’t slide.

The filling is a combination of a layer of Comstock and a layer of the cream cheese mixture.

In a large mixing bowl add the sugar and confectioner’s sugar, softened butter and cream cheese and mix until smooth.

Then you simply fold in the Cool Whip. If you are unsure of how to “fold it in” watch Schitt’s Creek for more detailed instructions. You won’t learn much but you will have a great laugh.

I like to put the mix in the fridge for about 15 minutes so it is cool and that will help to prevent it from sliding.

Start with a base layer of cake, then a layer of the cream cheese mixture and layer of Comstock and continue until the layers are complete. The last layer will be your icing with Comstock always on last.

This cake is not only visually beautiful with the blueberries against the creamy white cream cheese mixture it is absolutely delicious. I do not ice the sides, rather just let the icing and blueberries drip along the sides. I store mine in the fridge and it is really good the next day as well. Enjoy.

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