- Combine in a saucepan:
- 1 cup frozen blueberries
- 1/4 cup water
- 1 T lemon juice
- 1T lemon zest
- 1 box of white cake mix
- 3/4 cup frozen concentrate lemonade
- 1/2 cup water
- 4 egg whites
- 1/3 cup vegetable oil
- 6 cups of powdered sugar
- 2 sticks of unsalted butter
- 3 T lemonade concentrate
- pinch of salt yellow food coloring
Bring to a boil, reduce and simmer for 10-15 minutes, stirring occasionally.
Desolve 1 T corn starch in 1 T water, add to blueberries and stir until thick, about 5 minutes.
Place in refrigerator for 24 hours.
Preheat oven to 350 degrees. Stir ingredients together with mixer on low then increase speed to medium and beat for 2 minutes, scraping bowl.
Grease and flour baking pans.
Divide batter evenly between pans, bake for 20-25 minutes or until toothpick inserted in center comes out clean.
Cool in pans, then on cooling rack until completely cool.
Beat ingredients until thick.
Add blueberries to bottom layer of cake, some will drip down side, I cleaned it up with a paper towel.
Do a “crumb layer” of frosting on entire cake, place cake in the fridge for about 30 minutes, frost with remaining frosting. I piped an edge around the bottom and made a decorative “ring” of piped frosting in the center, where I added fresh blueberries to the top.
Place fresh blueberries around the bottom of the cake.
Amount Per Serving: Calories: 5401 Total Fat: 266g Saturated Fat: 122g Trans Fat: 2g Unsaturated Fat: 130g Cholesterol: 487mg Sodium: 653mg Carbohydrates: 763g Fiber: 6g Sugar: 720g Protein: 22g