Blueberry and lemon is a classic combination. In this recipe, we used lots of both for a very flavorful desert.
We started with a New York Crumb Cake Mix from our store but you could you can use another crumb cake mix or a crumb cake recipe. We then added plenty of frozen blueberries (you can use fresh blueberries) and topped it with lemon sauce and lemon cloud whipped cream. We’ll tell you how to make all three.
Step 1: Make the blueberry cake.
We followed the directions on the package for mixing the cake. The directions call for a 9 x 9-inch pan to make a thick, tall cake. But we added 1 3/4 to 2 cups individually frozen blueberries each time we made this cake. With that increase in volume, there was too much batter for the pan and we used a larger 9 x 13-inch pan. If you are using another mix or recipe, you will probably want to use a larger pan also.
We lined the cake pan with parchment paper. The slickest way to do that is spread a layer of shortening in the pan, across the bottom and up the sides. Cut a sheet of parchment paper larger than the pan and press it into the pan. The shortening will hold the paper in place and allow you to fold the paper into the corners for a nice, neat cake.
When you add the berries, be careful not to crush them. Gently fold the berries into the batter after the batter is made. Don’t stir more than necessary; you do not want to turn the batter blue from leaking juice.
Your baking time will change. The batter will be a different depth and frozen berries may have chilled the batter. Both factors may change baking times. We baked ours for 25 minutes in dark pans and they were perfect.
After the cake has baked, lift the cake from the pan by grabbing the edges of the paper and lifting and placing it on a rack to finish cooling.
Step2: Make the lemon sauce.
This dessert is a lot better with lemon sauce. You have three choices:
- Use our Lemon Designer Dessert Sauce.
- Use our Lemon Syrup and Dessert Sauce Mix.
- Make a lemon sauce from scratch.
The easiest, of course, is to buy a squeeze bottle of Designer Dessert Sauce. It’s good but I think the lemon syrup mix is better. You can also make a very good lemon sauce from scratch. You’ll need fresh lemons and it takes longer.
Step 3: Make the Lemon Cloud Whipped Cream.
It’s simple to make. You make it like plain whipped cream except you use lemon flavor instead of vanilla flavor and you add lemon zest for even more lemon flavor. We used a teaspoon of lemon flavor for two cups of whipping cream. We also added two tablespoons of meringue powder to stabilize the whipped cream. In so doing, we could serve slices over a period of time in our store without the whipped cream melting. (The meringue powder in small quantities retards melting. Unless you add a lot, it doesn’t stop the melting.) (We also use meringue powder to create a firm shell on our frostings so they don’t mar.)
There you have it. You can make the cake and the sauce a day ahead and then assemble the desserts at serving time.
You can store any leftover whipped cream in the refrigerator. In time it will get soft and droopy. You can whip it again until soft peaks form. Do not let your whipped cream get warm; the fat will turn greasy at room temperature and your whipped cream will be ruined.