Blueberry Jam Cake or as I call it "The Ugly Duckling Cake"

Ok so its not the prettiest cake in the bakery lol, the addition of the jam makes the cake a very dark color as does the addition of the blueberry juice to the glaze, but as my son says "its not how it looks but how it tastes that matters!" And let me tell you this turned out amazing! It is like a giant, super moist, super flavorful blueberry muffin! the glaze gave it that extra flavor, however this cake is so delicious it can stand on its own or you can dust it with a bit of powdered sugar. I was bored after work yesterday since my son was off with his daddy and i hit the kitchen. Groceries were slim pickens lol since i am back to work and have to wait till fridays to shop now. : ) So I pulled out a few things from the frig and cabinet and this is what i came up with!! Will definitely be trying this with other flavors of jam!! Dont let the funny color turn you off, if you make this cake you will absolutely love it!!

Ingredients
1 pillsbury moist supreme classic white cake mix
16 to 18 oz jar of blueberry preserves or jam (i used smuckers)
1/2 c milk
1/2 c oil
1 tablespoon vanilla
3 extra large eggs
GLAZE (AMOUNTS DEPEND ON HOW MUCH GLAZE YOU WANT) (I DID JUST A DRIZZLE)
confectioners sugar
milk
blueberry juice (to taste)



Preheat oven to 350 and spray and lightly flour a bundt pan

Put all ingredients for cake into a large bowl and mix on low speed till blended, then on medium speed till well mixed (about 2 minutes)

pour into prepared pan and bake in preheated 350 oven for 50 to 60 min or until toothpick inserted in cake comes out clean.

Remove and allow to cool. Then invert cake pan onto plate and tap gently to release. (i use a very thin rubber spatula to loosen it around edges)

For Glaze : In small bowl mix confectioners sugar and milk to desired consistancy

Add blueberry juice till desired taste is reached. (you mak have to add a bit more sugar if it thins up too much)

Glaze cake and enjoy!! (It really isnt the prettiest cake lol but the taste and smell will oh so make up for that, after all remember the Ugly Duckling ; )

Blueberry Shortcake Bowls

I bought a new kitchen toy. It's called the Better Baker Bowl Maker (available online and at Bass Pro Shop) Anyway I just had to try it our so I decided to make some shortcakes in it, this is what I came up with. I wasnt sure how the pan was going to work so I used a box mix but now that I know it makes perfect little cake bowls I am going to try this with every cake recipe I have lol and also I am going to make individual meatloafs in it then fill them up with my famous mashed potatoes : ) The pan is so versatile it makes bowls on one side and mini muffins on the other. The possibilities are endless. Cornbread bowls filled with chili, bread bowls for individual dips you name it. Anyway these were delicious.

1 box butter cake mix
3 eggs
1/3 c softened butter
1 c water
2 cans blueberry pie filling (you can use any of your favorite flavors)
slightly frozen cool whip or white icing
non stick cooking spray
YOU WILL ALSO NEED THE BETTER BAKER BOWL MAKER



Tell us how you work that kitchen magic! Enter each step of the process by clicking the edit button. Add as many steps as you need, we don't mind a bit.

1
Combine mix, eggs, butter and water in large bowl. Mix on low till blended and then on medium for about two minutes. Spray the cake bowl pan with non stick cooking spray making sure to get inside of each bowl well.

2
Carefully pour some batter into each of the six bowl molds. filling to the center rim.

3
Bake in 350 oven for about 15 to 20 minutes or until cakes are completely done

4
Allow to cool completely and then gently invert pan and shake cake bowls loose.

5
Add pie filling to hole in each cake bowl and then top with slightly frozen cool whip, whipped cream or icing. Top off with additional fruit from pie filling.

6
I made a total of 18 bowls. Be creative use your favorite cake recipe and fruit fillings.

Nana's Blueberry Pie

Seems like all my fav's come from Nana, probably why I practically lived with her my whole life lol. Here is her blueberry pie. I use store bought crust here and add nanas "secret to making it tasty all the way to the ends" You can use your favorite pie crust recipe instead. I do have nana's but rarely have time now a days to actually make it : (

6 cups fresh blueberries, washed and stemmed
(for frozen defrost and drain well)
1/2 t lemon zest and 1 t lemon juice
1/2 c sugar
1/4 c flour
2 t butter cut in slices
1/4 t cinnamon
melted butter and cinnamon and sugar mix for crust
favorite pie crust for a top and bottom crust


1
mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Careful not to bruise or squish berries.
2
Pour into bottom pie crust. Dot with butter.
3
Top with second pie crust and fold it over the edges of bottom crust and pinch to secure.
4
Refrigerate at least 30 minutes to firm up the dough.
5
Remove from frig and poke holes in top of pie with fork to allow steam out while baking.
6
Place pie on baking sheet in order to catch juices that may spill over and Bake in preheated 425 degree oven for about 20 minutes.
7
Reduce temperature to 350 and bake for 20 minutes more.
8
Remove pie and brush with melted butter. Sprinkle with cinnamon and sugar mix all over entire pie, making sure to get right to the edges (no one has ever left a crust on the plate from my pie since it tastes so delish)
9
return pie to oven and bake for additional ten minutes or until juices are thick and bubbling.
10
Remove pie and cool completely so it doesnt run when cut. (I do not like hot blueberries so I refrigerate mine after cooling and dont serve until its cold) Add a bit of cool whip or whip creme or ice cream and enjoy

ABOVE PICTURE IS THE SOLE PROPERTY OF LORI PEREZ, SHE MADE MY RECIPE AND POSTED THE PIC ABOVE OF THE FULL PIE ON MY JUST A PINCH RECIPE. SHE DID A WONDERFUL JOB