You have reached your limit of free articles this month.

Enjoy unlimited access to

Starting at just 99¢ for 8 weeks.


  • ePAPER

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and interactive features. Starting at just 99c for 8 weeks.


Welcome to

Your source for Clark and Champaign counties’ hometown news. All readers have free access to a limited number of stories every month.

If you are a News-Sun subscriber, please take a moment to login for unlimited access.

Cake’s luxuriousness comes from more than 4 sticks of butter

A bite of blueberry and lemon together is almost magical. The sweet-and-tart combination momentarily dazzles the taste buds, leaving them wanting more.

What better way to celebrate the Fourth of July than with a fancy-looking cake? With blueberries resting on top of rich buttercream icing, just add a garnish of fan-sliced strawberries and you have a patriotic red-white-and-blue masterpiece. The buttery taste is so luxurious that this cake would also be great for a wedding, anniversary or other special occasion. Guests may assume you spent all day on it, and if you don’t want to reveal how simple it is, just take the Fifth if anyone asks.

What we made:


2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups granulated sugar

3/4 cup butter, softened

3 eggs

1 1/4 cups milk

1 cup powdered sugar

1/3 cup lemon juice

1 1/2 cups butter, softened

4 cups powdered sugar

3 tablespoons milk

2 tablespoons lemon juice

3 cups fresh blueberries

3 teaspoons grated lemon peel

1. Heat oven to 350 degrees Fahrenheit. Grease and flour bottoms and sides of 2 (8- or 9-inch) round pans. In bowl, mix flour, baking powder and salt. In large bowl, beat granulated sugar and 3/4 cup butter with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well. On low speed, alternately beat in flour mixture and milk until blended. Pour into pans.

2. Bake 25 to 35 minutes or until toothpick comes out clean. Cool 10 minutes. With fork, poke tops every 1 inch. Mix 1 cup powdered sugar and 1/3 cup lemon juice until smooth. Spoon over cakes. Let stand 10 minutes. Remove from pans; place top side up on cooling racks. Cool completely, about 1 hour.

3. In large bowl, beat 1 1/2 cups butter, 4 cups powdered sugar, 3 tablespoons milk and 2 tablespoons lemon juice on low speed until blended. Beat 3 minutes on medium speed until fluffy.

4. On plate, place 1 cake layer, rounded, side up. Spread with 1/2 cup frosting. Top with 1 1/2 cups berries. Spoon 3/4 cup frosting over berries; carefully spread to cover. Place remaining layer, top side up, over berries. Frost top and side. Arrange remaining berries on cake. Sprinkle with lemon peel. Refrigerate 2 hours. Before serving, let cake stand at room temperature 15 minutes. Store in refrigerator.

Our assessment: All my taste-testers loved this cake. “It was sweet but not overpowering,” said fellow editor Michelle Fong. “It reminded me of a cake you would have at a wedding or a bridal or baby shower. The icing is delicious.”

If you do add sliced strawberries on top of the cake, avoid using very ripe berries because the juice will run.

From the book: “Betty Crocker The Big Book of Cakes” by the editors at Betty Crocker; 336 pages, $19.99. Published by Houghton Mifflin Harcourt, 2013.

What you get: Hundreds of cakes — layer, sheet, Bundt, themed, rolled; also an assortment of cupcakes, cake pops and cheesecakes.

In their own words: “Cakes hold a special place in our hearts — they’re sweet, delicious and just perfect for any occasion. And baking a cake instead of picking it up at the bakery, whether it’s simple or elaborate, makes the experience even more personal and wonderful.” — the editors of Betty Crocker

Video: Watch me make this cake on our website.

Reader Comments ...

Next Up in

New ‘oldest person in world’ is 117, explains secret to longevity
New ‘oldest person in world’ is 117, explains secret to longevity

Violet Mosse-Brown of Jamaica is officially the oldest living person in the world, at 117 years of age. Mosse-Brown earned the title after the death of Emma Morano of Italy, who died earlier this week at 117 years, 137 days old. Mosse-Brown has a simple secret to her longevity. “Really and truly, when people ask what me eat and drink to live...
Police officer helps boy tie necktie in heartwarming viral photo
Police officer helps boy tie necktie in heartwarming viral photo

A police officer is going viral after teaching a boy how to tie a tie when he was “too embarrassed” to ask for help. X’zavier was at the Indiana Statehouse recently to receive the “Youth of the Year” award from his local Boys and Girls Club, according to Inside Edition. X’zavier was escorted to the ceremony...
Spring cleaning your computer

As you’re doing spring cleaning around the home, don’t forget about your computer! It needs taken care of, too. Here are a few things you should consider doing to keep your computer in tip-top shape: Run a malware scanner to remove junk: Along with having an anti-virus installed, consider a secondary anti-malware program. They can catch...
D.L. STEWART: Enjoying Major League Baseball by the numbers

In the latest example of fascinating Major League Baseball statistics, studies show that a 29-year-old centerfielder saves an average of four fewer runs per season than a 28-year-old centerfielder, The New York Times reported this week. While you may wonder why a prestigious newspaper would use valuable space to report stuff like that, baseball fans...
Study: Diet drinks can lead to stroke, dementia
Study: Diet drinks can lead to stroke, dementia

Diet sodas — one of America's favorite caffeine-delivery systems — appears to be just as unhealthy as their sugary cousins The Washington Post reports that a new study refutes the theory that diet drinks are a better option than those made with sugar or corn syrup. The new study in the journal Stroke says people who drink diet soda...
More Stories