Blueberry Lemon Funny Cake

Funny cake.  Gooey butter cake. Neiman Marcus cake.  I think this particular cake is known by many different names, but there’s one thing about this cake that remains consistent no matter what it’s called; it’s addictingly delicious.  I grew up enjoying this cake; it was undeniably a favorite dessert that my entire family enjoyed.

Why did we call it funny cake?  I’m not really sure.  I guess maybe because of how it looked when it came out of the oven.  More times than not, when it came out of the oven the top was extremely glossy and all cracked and crackled.  But I can guarantee there wasn’t, and still isn’t, anything funny about the taste.  This cake is addicting for every single person that has a bite, and I promise that don’t stop with just one bite!

The base of the cake is like an extremely chewy but slightly firm cookie.  The top has a slight crunch then it’s followed by a creamy, smooth and slightly tangy filling.  With one bite of this cake you’ll be in heaven.

So I took an already addicting cake and made it irresistible by adding the combination of lemons and blueberries.  I am a sucker for the combination of juicy sweet blueberries and tart lemons, they compliment each other wonderfully and they are a terrific addition to this already delicious cake.

I added just a touch of lemon zest and juice to both the top and base layers.  I still wanted the traditional flavors to shine, so the lemon is evident but very subtle.  For the blueberry filling, I really wanted the blueberries to shine.  I tossed them in a very light coating of lemon sugar before pouring them over the base layer of the cake.

After being baked, this cake is everything I thought it would be and more.  It’s the texture and flavors of a childhood favorite but with some added flavors of bright, tangy lemon and sweet blueberries.  It’s light, sweet and refreshing.  This is good, so it doesn’t weigh you down but bad because you keep going back for just one more little bite and before you know it you’ve eaten half the cake in one sitting.  No, I didn’t do that…or maybe I did.  No, honestly I didn’t…I promise.  It was only like a quarter of it!

Anyway…sorry to get sidetracked.

Back to the cake.  This is an amazing dessert.  Spencer said it was almost like a blueberry muffin in a bar form.  So, technically, I guess you could have a slice or two for breakfast with absolutely no guilt!  If you just don’t think you can pass this for breakfast, wait till about 9:45 or 10:00 and call it brunch!  It’s delicious and I promise, you too will be addicted with the first bite!  I guess now I need to share the original and basic recipe.  That will come along shortly!

Blueberry Lemon Funny Cake

Ingredients:


For the base-
1 Box yellow cake mix
1 Stick (8 tbsp.) unsalted butter, room temperature
1 Egg
Zest of half a lemon
1 Tbsp lemon juice

For the blueberry filling-
2 Tbsp sugar
Zest of half a lemon
1/2 Tsp lemon juice
1 Cup frozen blueberries

For the top-
2 eggs
1 (8oz) Package cream cheese
2 Cups powdered sugar
1 Tsp lemon zest
1 Tsp lemon juice

Directions:


Preheat oven to 350.  Spray a 9×13 with non-stick cooking spray and set aside.

In large bowl combine cake mix, butter, egg, lemon zest and lemon juice.  Beat the mixture until completely incorporated.

Place the batter base in the prepared pan and spread into an even layer across the base and barely up the sides of the pan.

For the filling-
In a small bowl combine sugar, lemon zest and lemon juice.  Using fingers, pinch the sugar, zest and juice to form a lemon sugar.  Add the blueberries and toss to coat.  Set aside.

For the top-
Combine eggs, cream cheese, powdered sugar, lemon zest and juice in a large bowl.  Beat the ingredients on high until creamy and combined. 

Sprinkle the sugared blueberries over the base.  Carefully pour the cream cheese mixture over the blueberries, ensuring all the blueberries are covered and the mixture is covering the entire base. 

Place in the preheated oven and bake for 45-55 minutes, until the edges are golden, the center is set and a toothpick inserted comes out clean.  Remove from oven and allow to rest for 30-45 minutes. 

Slice and enjoy.

Recipe source: A Lynsey Original, based on the basic funny cake recipe from my mom and dad