BLUEBERRY WINE DRINKS RECIPES

Steps:

• Preheat oven to 350º and grease three 9" cake pans with cooking spray. Line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon.
• In a small bowl, toss 1 cup blueberries and flour until completely coated (to keep the berries from sinking). Gently fold blueberries into the batter.
• Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean, 18 to 20 minutes.
• Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.
• Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 2 1/2 cups powdered sugar. Add remaining lemon juice and zest and heavy cream and beat until combined, then beat in vanilla and salt. (Add remaining 1/2 cup powdered sugar as desired for texture and flavor.)
• Place a dab of frosting on cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first cake and top with frosting, then top with second cake and frost. Repeat with third cake and frost sides.
• Garnish with remaining blueberries, lemon slices, and zest and serve.

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.