Recipe courtesy of Sandra Lee
Recipe courtesy of Sandra Lee
Watch how to make this recipe.
Blueberry Lattice Cake
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- Level: Intermediate
- Total: 2 hr 10 min
- Prep: 35 min
- Inactive: 1 hr
- Cook: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Intermediate
- Total: 2 hr 10 min
- Prep: 35 min
- Inactive: 1 hr
- Cook: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
