Blueberry Raspberry Cream Cake

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For this week’s challenge, I’m vintage recipe-remixing one of Darrick’s Aunt Meredith’s desserts. Just last weekend at a family reunion I had her rhubarb cake.

It is ALWAYS delicious and she swears it’s easy to make.

So I decided to take it on for this 4th of July Dessert Challenge!

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Aunt Meredith was not fibbing!

This dessert is super easy to make because it uses a cake mix. My favorite is Duncan Hines, but you can use whichever you prefer...  

Make the cake mix according to the package directions and then sprinkle it with 3 cups of fruit.

Meredith uses rhubarb, blackberries, strawberries, apples, and pears, but really anything will work as long as the fruit is uncooked. 

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I used blueberries and raspberries because it’s the Fourth of July! 

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After sprinkling the berries on the batter, you cover it with 16 ounces of heavy cream.

This seems like it will never work as a recipe. I worried that I remembered the recipe incorrectly...

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But I baked it anyway and it WORKED!!

All the berries and cream sank to the bottom creating a cobbler-meets-upside-down-cake-like dessert. 

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I cooled the cake and refrigerated it until the cake was cold!

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Easy, delicious, and sure to be a hit this 4th of July or at your next potluck! 

 

Blueberry Raspberry Cream Cake

Ingredients:

  • 1 box white cake mix
  • 3 eggs (as per my cake mix instructions)
  • ⅓ cup oil (as per my cake mix instructions)
  • 1½ cups blueberries (fresh or frozen)
  • 1½ cups raspberries (fresh or frozen)
  • 16 ounces heavy cream
  • ¼ cup raw sugar

Directions:

  1. Preheat the oven to 350°F. Prepare the box cake according to the directions on the package (yours may include different ingredients or quantities than mine did; mine are noted in the ingredients list). Pour the batter into a 9 by 13-inch cake pan sprayed with cooking spray.
  2. Sprinkle the blueberries and raspberries evenly onto the top of the cake, then pour the heavy cream over the berries and place the cake in the oven.
  3. Bake until the center is set and the top is golden brown—about 50 to 60 minutes.
  4. Remove the cake from the oven, allow it to cool, and then place it in the refrigerator until the cake is cold—about 1 to 2 hours. Sprinkle it with the raw sugar before serving. Store covered in the refrigerator.
: @bluebirdandblackberries

: @bluebirdandblackberries

See what everyone else made ♥