Whoa. Two things: Can you believe it’s almost the 4th of July already?! And, can you believe I made such a ridiculous and long title for this dessert? Sorry, kind of, but I think it was necessary and the dessert deserves it.
If you really want to impress your 4th of July guests, I suggest making this cake for them. I added the strawberry Jell-o on a patriotic whim and ended up with an amazingly moist, flavorful red,white, and blue dessert. It really is fantastic. My mom thinks it’s the best cake I’ve ever made (although, that’s probably not the first time she’s said that.)
Anyway, I’m so excited for the 4th of July this year because Kellen and I will be spending it in New York. (I’m not only excited because it’s New York, but also because fireworks are illegal there. I’m scared of two things: fireworks and vomit. So, hopefully it’ll be a fear-free 4th of July). We were presented with an awesome opportunity to spend the rest of the summer in New York (for free…plane tickets and all!) and, since we’re both *ahem* unemployed at the moment, we hopped on it. I cannot wait!
What are your 4th of July plans? Stay safe, please!
- 1. ¼ cup melted butter
- ½ cup brown sugar
- 2 cups blueberries (fresh or Frozen)
- 1 tablespoon lemon juice
- ½ cup butter
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1⅓ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 1 cup boiling water
- 1 package Jell-O of choice
- ½ cup cold water
- In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.
- Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, and salt.
- Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer.
- Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan. Pierce cake with a large fork at ½ inch intervals.
- Meanwhile, stir boiling water into dry gelatin mix in small bowl at least 2 minutes until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours or overnight.
- Flip cake onto a large flat plate. Garnish with whipped cream, if desired.