The first attempt for the Amateur Gourmet’s Blue Food Contest went . . . well, it went like this.
What you see above is not molded cat litter covered with grape Jell-O, but a Blue Velvet Cake– blueberry cake with blueberry cream cheese frosting.
I have made some important discoveries throughout this process.
One: Fresh blueberries cost $3.49 a cup in February.
Two: Pureed blueberries mixed with cream cheese = garish pinkish/purple nightmare.
Three: I am not normal. Witness conversation below with a co-worker:
Me: So there’s this Blue Food contest on the Internet, and I’ve been working on an entry.
Co-Worker (already looking bewildered): Blue food?
Me: Yes, blue is supposedly the most unappetizing color for food, so this contest is to see what people will make. I’ve been on a quest for the perfect red velvet cake, so I thought I’d try a BLUE velvet cake. I’ve got these blueberry cake recipes and I’m going to try to modify them–
Co-Worker: Why don’t you just add blue food coloring to a red velvet cake recipe?
Me: But I want to figure out how to make it with blueberries.
Co-Worker (trying again): What’s the prize?
Me: Two tickets to see the Blue Man group in New York.
Co-Worker: But we’re in Atlanta.
Back to the kitchen.