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Lemon Balm-Blueberry Cake

Herbs used:

3 tablespoons freshly-chopped Lemon Balm leaves
2 leaves Lemongrass (the leaf, not the bulb), snipped fine with’s important to snip with scissors, not expect the food processor to do it adequately)


1 package Duncan Hines or any brand Lemon Supreme cake mix

Combine the liquid ingredients called for on the box...usually 1 1/3 cup water and 1/3 cup oil. Put that liquid in a blender with:
3 tablespoons freshly-chopped Lemon Balm leaves and
2 leaves Lemongrass which have been snipped up with scissors. Pulse-blend until the herbs are fairly well pulverized. Add that to:
The dry cake mix and eggs, beating well and pour into two oiled, floured round 9 inch cake pans. Bake for 30 minutes at 350 degrees.

With cake slicer, slice each cake in half, making 4 small layers.

1 large package instant vanilla pudding
1 large (8 oz.) package cream cheese, softened to room temp.
3 cups milk

In food processor, pulse blend ingredients, then stir in by hand, one small carton Cool Whip.

Fold together well and refrigerate for several hours.

Spread about 1/2 inch layer between the first and second layers of cake. Place the second cake on that, and cover the next layer with the filling.

Put a layer of fresh blueberries over that, add the third layer, repeat with filling and berries, then place the fourth layer on top.

Cover it with filling and dot liberally with fresh blueberries.

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