Lemon Blueberry Cake Truffles

Random Thoughts I Had Today:

I could put my entire face in that bowl of yummy-awsomeness! 

Speaking of popcorn, where on earth did Mason put his lunchbox ... full of underwear?!

Oh, I should to hop on VS.com and order that new perfume I tried at the mall.

  Look at THAT! I could totally recreate it ... like tomorrow!

Where's my to-do list?

Does the hubby have pants clean for work tomorrow?

I think this blog needs a new header.

Gah, Candice {from Phineas and Ferb} is particularly annoying today!

 Hahahahahahahahaha! I'm sure I'll see that as a bumper sticker soon.

hmm...have I paid my car taxes for this year yet?

Did I pay last year's ... !?!

Ugh, I'm having a fat day! 

Oooo, I want something sweet ... something lemony! 

Ingredients
adapted from Bakerella
9x13 Lemon Cake, cooled
2 cups Lemon Buttercream
Blueberry Preserves
1 Package of White Chocolate Bark

Method
In a large bowl or food processor, mix cake and frosting together until completely combined.

Roll quarter size balls in hands and press an indention into the center with a finger. Place a little of the blueberry preserves in the center and cover completely with cake mixture. Roll in hands until smooth. Place truffles in the refrigerator for at least an hour to set.
Place bark in a microwave safe bowl and melt according the package directions. Dip each truffle in the white chocolate, making sure to cover completely, and sit in a mini cupcake liner. Decorate with sprinkles {or whatever you would like to use} and let set up.

PAR-TAY Time!
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