Ryan's Blueberry Birthday Cake

For my brother's 16th birthday he asked for a blueberry cake. I had no idea how to go about this. I knew there was strawberry cake mix and recipes for homemade strawberry cake, but I could not find a recipe for a blueberry cake. So instead I decided to try a white cake with blueberries folded in. It was a hit! Everyone loved it, even my boyfriend and I didn't even think he liked blueberries! 

I had a couple mishaps with this cake but they were easily fixable. When taking out my cakes both broke! :( so sad, but I did a little frosting fix and it looked good as new. The problem is the cake is super moist so it has to cool for a longer amount of time than the original recipe instructs. Also I would butter and flour the pans instead of using cooking spray to a smooth transfer to the cooling rack. 

Try this summery cake today!

(Adapted from Sandra Lee's Blueberry Lattice Cake)

Blueberry Birthday Cake

1 package white cake mix

1 package (4-serving) instant vanilla pudding mix (I used sugar free)

3 egg whites

1 cup low fat milk

1/2 cup vegetable oil

1 cup fresh blueberries

2 containers vanilla frosting

1 bar baker's white chocolate 

blueberries to garnish

1. Preheat oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and set aside.

2. In  a large mixing bowl, combine cake mix and pudding. Add the egg whites, milk, and oil. Beat with an electric mixer on low for 30 seconds. Scrape down the sides of the bowl, then continue beating on medium for 2 minutes until the batter is light and fluffy.

3. Toss 1 cup of blueberries in 3 tablespoons of flour and fold into the cake batter. Divide the batter evenly between the pans. 

4. Bake for 35-40 minutes or until a knife  inserted comes out clean. Cool in pans for 20 minutes, then transfer to cooling rack. Cool completely on wire rack.

5. Shave baker's white chocolate with a vegetable peeler and set aside in the freezer. Frost cake when it is completely cooler. Garnish with blueberries and white chocolate shavings.