| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 35 min |
| Inactive: | 1 hr |
| Cook: | 35 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray
- 1 (18.25-ounce) package white cake mix (recommended: Duncan Hines)
- 1 (4-serving size) package instant white chocolate pudding mix (recommended: Jell-O)
- 3 egg whites
- 1 cup milk
- 1/2 cup vegetable oil
- 1 (15-ounce) can blueberries in light syrup, drained (recommended: Oregon)
- 2 (12-ounce) containers whipped vanilla frosting (recommended: Duncan Hines)
- 3/4 cup white baking chips, melted
- 3/4 cup powdered sugar, sifted
- Fresh blueberries, for garnish
Instructions
- Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with cooking spray; set aside.
- In a large mixing bowl, combine the cake mix and pudding mix. Add the egg whites, milk, and oil; beat with an electric mixer on low for 30 seconds. Scrape down the side of the bowl. Beat on medium for 2 minutes more. Fold in the drained blueberries. Divide the batter evenly between the prepared pans.
- Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.
- For white frosting:
- In a medium bowl, combine the vanilla frosting and melted white baking chips. Set aside 1 1/2 cups white frosting.
- To assemble, place one cake layer on a serving plate. Spread with 1/2 cup white frosting, then top with second cake layer. Frost the side and the top of the cake with the remaining white frosting.
- In a medium bowl, beat the powdered sugar and the reserved 1 1/2 cups white frosting on low until combined.
- To decorate, insert a basket weave decorating tip into a pastry bag and fill with the powdered sugar-white frosting mixture. Starting on the far left edge of the cake top, pipe a long stripe of icing straight across top of the cake. Cover the cake top with additional stripes, spaced 1/4 inch apart. Turn the cake 45 degrees; pipe additional stripes of icing across the original strips, spaced 1/4 inch apart. Pipe a border around top edge of the cake. Garnish the cake with fresh blueberries.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 626 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 1 g |
| Sugar | 79 g |
| Protein | 4 g |
| Cholesterol | 2 mg |
| Sodium | 559 mg |
Reviews
I started out doing this recipe but ended up switching it up. I did blueberry pie filling and put half in cake batter and other half in frosting. Did not add the white chocolate chips and did not add the powered sugar. It turned out awesome!!
Awesome and looks fantastic! You did a great job here Sandra – very, very tasty. The only thing I changed was used blackberries instead only because I just picked a bunch of them and needed to use them up – OMG it came out amazing!!!! Thanks a million!
Recipe error – Should read turn cake 90 degrees, not 45 degrees.
This cake is fabulous of course it’s not blueberry flavored all the way through but it is delightful. I don’t like store bought frosting so I made a buttercream vanilla frosting then added the white chocolate just like the recipe says its very delicious. My 2 yr old loves it also. This is a keeper.
I so wanted to love this cake, being a blueberry nut. It came out as pretty as the picture, but just lacked any real blueberry flavor punch. The taste is average at best, but will be popular at a party given the visual impact of the lattice.
Very good recipe. Made it for Easter and have already gotten a request from my mom to make it for Mother’s Day–huge compliment b/c she’s the baker in the family. I did use frozen blueberries b/c I couldn’t find canned blueberries (other than the pie filling and fresh ones were a bit too expensive. I also did a whipped white chocoloate icing that I have from another recipe. Together, this was a dynamo cake.
its simply great and very moist