Lemon Cake with Blueberry Compote

This recipe makes a 2 tier cake, and will totally impress any guest that you have. But my favorite part is that this is so easy, that you can easily make this on a weeknight for a mid-week celebration! 

Cake Ingredients: 

• 1 Package of Sticky Fingers Lemon Poppy Seed Muffin Mix 
• 4 Tablespoons Baking Powder 
• 1/2 Teaspoon Salt 
• 1/2 Cup Neutral Oil (we used canola) 
• 2 Whole Eggs
• 2 Teaspoons Apple Cider Vinegar 
• 1 Cup Water 
• Optional: 1/2 Cup Blueberry Jam 

Berry Compote Ingredients:

• 2 Cups Frozen Blueberries 
• Optional: 1/2 Cup Sugar 
• Juice from 1 Lemon (3-4 Tablespoons) 

Directions 

1. Prepare your cake pans, by greasing and/or lining it with parchment paper 
2. Preheat your oven to 350 degrees
3. In a bowl whisk together; muffin mix, baking powder, and salt 
4. In a separate bowl whisk together; oil, egg, and vinegar. 
5. Add the wet mixture to the dry mix, and fold together (the mixture will be dry)
6. Finally gently mix in the water. 
7.  Pour the mix into the prepared cake pans, and smooth out the top 
8. Bake for 30-35 minutes, or until a toothpick comes out clean. 
9. Allow the cake to cool for 10 minutes before removing it, and allowing it to completely cool on a cooling rack. 
10. While the cake is baking you can prepare the compote. Combine all compote ingredients in a saucepot and bring to a simmer. Stir occasionally until the berries break down and thicken. 
11. Keep in mind that the compote will thicken more as it cools. So remove from heat once the desired texture is achieved, typically around 10-15 minutes of cooking. 
12. Once everything is cool to the touch you can assemble your cake. 

Tips: 

You can prepare the compote and store it in the fridge, to make it easier to use on the cake. 

You can add the blueberry jam, if using, at step 6or you can swirl it in at step 7 to give your cake a marbled effect. 

Another option is to add the blueberry jam to the vanilla icing to add some brightness and flavor.