Blueberry Muffin Crumble Cake

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I have made this cake twice now and both times it has been a winner.  This cake is from Anne Byrn's book, The Cake Mix Doctor Returns!  The cake is a layered cake with a glaze icing drizzled over it and between the two layers.  The cake has a crumble topping that adds an interesting texture between the two cakes.  I followed the directions for the cake, but used Ann Byrn's Lemon Cream Cheese Frosting from the same book instead of the glaze.  The first time I made it was for a baby shower, so I decorated the cake with colored icings.  This was the second time and I was inspired by the blueberries left over from baking.  They provided a nice pop in the mouth when taking a bite.  
  


Vegetable oil spray, for misting the pans
Flour, for dusting the pans (I use Pam with flour in it)
 
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
4 tablespoons (1/2 stick) cold butter
1/2 cup finely chopped pecans

1 3/4 to 2 1/4 cups fresh blueberries (thawed frozen blueberries work as well)
1 medium-size lemon
1 package (18.25 ounces) vanilla or yellow cake mix with pudding in the mix
1 container (6 ounces; 3/4 cup) lemon yogurt
1/2 cup water
1/3 cup vegetable oil
3 large eggs

1. Rinse the blueberries and pat them dry. Place oven rack in the center of the oven. Preheat oven to 350º F. 

2.  Prepare the pans.  Use two 9-inch cake pans and trace the bottoms using a pencil on parchment paper.  Cut out the circles.  (I cut on the inside of the line so that the circles aren't too big.)  Spray the bottoms of the pans.  Place parchment paper in the pan.  Spray parchment paper and sides of the pan.

3.  Place the flour and brown sugar in a medium bowl.  Mix well.  Cut the butter into small pieces and cut into the flour mixture using a fork or pastry blender.  Cut the mixture until it resembles coarse crumbs.  Add the pecans to the mixture and toss to combine.  Divide the topping mixture into two parts and put each half into the prepared pans.  Spread an even layer over the bottom.  Set pans aside.  

4.  Rinse the lemon and pat it dry.  Grate 1 teaspoon of lemon zest.  Cut the lemon in half and squeeze the juice into a small bowl.  You will need 1 tablespoon.

5.  Measure out 1 tablespoon of the cake mix and set aside.  Place remaining cake mix and the yogurt, water, oil, eggs, 1 tablespoon lemon juice, and 1 teaspoon lemon zest into a large mixing bowl.  Beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute.  Stop the mixer and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the sides as needed.  The batter should look well blended.  


6.  In a small bowl combine the blueberries and reserved dry cake mix.  Toss them until they are evenly combined.  Fold the blueberries into the cake batter until just evenly combined.  Evenly divide the cake batter between to the pans.  Spread the batter evenly to the edges.  Place in the oven side by side.  


7.  Bake cakes until they are golden brown about 24 to 28 minutes or until a toothpick comes out clean.  I usually set my timer for about 5 minutes less than the time and watch it from there.  (I don't always trust my oven and I hate overdone cake.  May as well eat sweet cornbread at that point.)  *When watching the cake, don't keep opening the oven, but watch through the window.  


8.  Allow the cakes to cool for about 15 to 20 minutes.  Turn the cakes out topping side up onto cooling racks.  Allow to cool 20 minutes longer.  (If using the Lemon Cream Cheese icing, allow to cool completely; about 3 hours)

For the glaze:

1 tablespoon lemon juice
1 1/2 cups confectioners' sugar, sifted
3 to 4 tablespoons milk


Whisk the confectioners' sugar and lemon juice in a small bowl.  Add 1 tablespoon of milk at a time until the glaze is smooth but still runny enough that it will slowly drip down the sides of the cake.  


To assemble the cake with the glaze:


Transfer one layer, topping side up to a serving platter.  Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the edge.  Place the second layer on top of the first topping side up and drizzle remaining glaze over it.  Garnish the cake with blueberries if desired.


For the Lemon Cream Cheese Frosting:
4 ounces reduced-fat cream cheese, at room temperature
8 tablespoons butter, at room temperature
About 4 cups confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon lemon extract
 
In a large mixing bowl place cream cheese and butter.  Using an electric mixer combine the butter and cream cheese until just mixed.  Add confectioners’ sugar, lemon juice, and lemon extract.  Mix on low at first until the confectioners’ sugar is combined.  Increase speed to medium and mix until the frosting is light and fluffy, about 2 minutes.
 
To assemble the cake with the frosting:

Transfer a cake layer topping side up to a serving platter.  Place a dollop of frosting, about 3/4 cup, in the middle of the layer.  Spread the frosting evening over the cake using a cake spatula or butter knife.  Transfer second cake layer, but turn topping side down.  Spread remaining frosting over the top and sides of the cake.  Decorate as desired.

Cake decorating tips:

I like to double the frosting recipe so that I have plenty of frosting.  I do this with any cake frosting recipe. 

When assembling the cake, I first apply a crumb coat.  A crumb coat is a very thin layer of icing and catches the crumbs so they don’t show up in your final coat.  After applying the crumb coating, refridgerate for 20 to 30 minutes.  Then, frost with your final coat. 

For a smooth appearance, I apply the final coat and then refridgerate for 20 to 30 minutes.  I place my cake spatulas into hot water and use the heat of the spatulas to smooth the surface of the icing. 

I piped shells at the bottom and along the top edges.  On the top, I piped stars.