Lois Chitwood
Ok, the answer for the riddle was ... onion. Thanks for playing along.
Lemon and Blueberry just seem to go together perfectly. So, I’ve come up with a wonderful cake that brings both of those together for an awesome dessert. It all starts with my simple homemade cake recipe that’s easy. However if you want you can choose to use a purchased box of good quality lemon cake mix and bake as box directions in a 9x13 pan, then just follow the directions for the Blueberry Topping and Lemon Cream Cheese Frosting.
God bless you all and enjoy!
Thou hast a mighty arm: strong is thy hand, and high is thy right hand. Justice and judgment are the habitation of thy throne: mercy and truth shall go before thy face. Blessed is the people that know the joyful sound: they shall walk, O LORD, in the light of thy countenance. In thy name shall they rejoice all the day: and in thy righteousness shall they be exalted. For thou art the glory of their strength: and in thy favour our horn shall be exalted. For the LORD is our defence; and the Holy One of Israel is our king. – Psalm 89:13-18
Lemon Blueberry Poke Cake With Lemon Cream Cheese Frosting
2 cups self-rising flour
1-1/2 cups sugar
3 eggs
1 cup buttermilk
1 cup canola oil
1 teaspoon lemon extract
Zest of one Lemon (just the outside of lemon the white pith is bitter)
Juice of one Lemon (use same lemon you zested)
Pre-heat oven to 350 degrees; spray or grease and flour a 9x13x2 inch baking dish and set aside.
In a medium size bowl, sift together flour and sugar. Mix together, then add in eggs, buttermilk, oil, lemon extract, lemon zest, and lemon juice. Whisk until all ingredients are blended well; pour evenly into the prepared baking dish. Bake at 350 for about 25 to 30 minutes or until the center of the cake is done. Prepare blueberry topping while cake bakes.
Blueberry Topping
2-1/2 cups fresh blueberries
2-1/2 tablespoons sugar
2 teaspoons lemon juice
3 Tablespoons water
In a small saucepan place blueberries, sugar, lemon juice, and water, place pan over medium heat stirring often, mashing berries with spoon, when sugar dissolves carefully taste, adding more sugar if needed. Set aside to cool. When the cake is removed from the oven; using end of a wooden spoon or something of the same size to poke large holes in rows of cake, spread blueberry filling in all the holes and top of cake; set aside to cool.
Lemon Cream Cheese Frosting
One 8 oz. cream cheese softened
1 stick butter softened
Juice and zest of 1/2 Lemon
3 to 4-1/2 cups confectioner’s sugar
In a medium size bowl, place cream cheese, and butter mixing well to blend, add in zest of 1/2 lemon, then add in juice of 1/2 of the same lemon. Sift in 3 cups confectioner’s sugar mixing to blend THEN, sift in remaining sugar, as is needed to get spreading consistency. Frost cooled cake; it’s FINE if it swirls in with some of the Blueberry topping. I place big dollops on the cake then carefully smooth it out. Cover cake and refrigerate until ready to serve.