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“Inside Out”  Blueberry Lemon Cream Cake

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Ingredients

  • 1 (15.25 ounce) package of Lemon Cake Mix

  • 1 cup of whole milk

  • 1 stick of Challenge Unsalted Butter, melted

  • 4 large eggs

  • 1 (14 ounces) can of sweetened condensed milk

  • 1 (16 ounces) of premade Lemon Frosting

  • 2 Tablespoons of lemon zest

  • 2 Tablespoons of juice

  • 1 (8 ounces) tub of frozen whipped topping, thawed

  • 1 (21 ounces) can of blueberry pie filling

  • 1 cup of fresh blueberries or strawberries

 

Directions

  1. Preheat the oven to 350 degrees. Grease or spray a 9 x 13 cake pan to prepare.

  2. Combine cake mix, melted butter, eggs, and milk in a stand mixer or hand mixer. Beat on high for 2 minutes. Place batter into greased 9x13 pan and bake for 25 minutes or until a toothpick comes out clean when inserted into the middle. Let cool.

  3. Using the handle of a wooden spoon, poke holes in the top of the cake, about 2-3 inches apart.

  4. Place frosting, lemon zest and juice, and condensed milk in a medium-sized bowl. Stir ingredients until well combined. Using a spoon, pour the mixture over the cake, letting it seep into holes. Refrigerate for at least 4 hours.

  5. Mix pie filling and whipped topping in a medium bowl to finish the cake. Spread over the top of each cupcake. Garnish with fresh strawberries or blueberries. Refrigerate until you are ready to serve.

Yield: 12 servings

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Chefs Tips:

  • Are you having a party? Make the cake ahead of time, spread on the topping, and add the berries when ready to serve. The longer in the frig, the more flavorful and refreshing this cake is!

  • If you don’t like blueberry pie filling, substitute strawberry or cherry instead! Feel free to garnish with a variety of fruit such as mandarin oranges, fresh peaches, or any berry for a colorful presentation. Adding fresh mint or basil is a great way to add some freshness and a pop of color.

  • If cupcakes are more of your style, follow the directions for the batter as directed in this recipe. Prepare cupcake pans by adding cupcake liners. Divide the batter among the wells in the prepared cupcake pan and bake for 18-20 minutes or until a toothpick comes out clean when inserted into the middle and let cool. Poke 2-3 holes in each cupcake with the end of a wooden spoon. Using a spoon, top each cake with the frosting mixture and refrigerate for 4 hours. Swirl on the pie filling and whipped cream topping. Garnish with fruit for a beautiful presentation!

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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