Deneece's StoryOk 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!!
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)
blueberry juice (to taste)
10pour into prepared pan and bake in preheated 350 oven for 50 to 60 min or until toothpick inserted in cake comes out clean.
11Remove 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)
13Add blueberry juice till desired taste is reached. (you mak have to add a bit more sugar if it thins up too much)