Blueberry Layer Cake: A Family Favorite!

Ingredients:

Cake:

  • 1 1/3 cups (5 1/3 ounces) sifted cake flour (sift the flour into the measuring cup)
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 4 ounces (1 stick) unsalted butter, at room temperature
  • 2 cups sugar
  • 1/3 cup canola oil
  • 1 tablespoon vanilla extract
  • 4 egg yolks, at room temperature
  • 3 whole eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup heavy cream, cold

Blueberry sauce:

  • 6 cups blueberries, fresh or frozen
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • zest of 1/2 lemon

Blueberry icing:

  • 1 pound (about 4 cups) powdered sugar, sifted (sift after measuring)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 tablespoon vanilla
  • Pinch salt

Directions:

  • Preheat oven to 350°F.
  • Butter two 8-inch cake pans and line with buttered parchment.
  • Whisk the flours, baking powder and salt together in a bowl.
  • In a stand mixer, fitted with a paddle attachment, cream the butter and sugar together on medium speed for about 5 minutes. Scrape down the bowl.
  • On low speed slowly add the oil and vanilla until combined.
  • Mix in the yolks and whole eggs one at a time, scrape down the bowl after each.
  • Add the flour in three parts, alternating with the buttermilk, starting and ending with the flour.
  • In a separate bowl whip the heavy cream to medium peaks.
  • Fold the cream into the cake batter.
  • Divide the batter equally into the cake pans.
  • Bake for about 35 to 40 minutes or until a tester comes out clean. Allow to cool on a rack.

To make the blueberry sauce:

  • In a sauce pot add the blueberries, sugar, cornstarch and zest.
  • Cook over medium heat until the sauce is bubbling and the cornstarch thickens and turns translucent.
  • Transfer to a bowl and allow to cool to room temperature.
  • This can be made a few days ahead, covered and refrigerated.
  • Bring the sauce back to room temperature when adding to the icing

To make the icing:

  • In a stand mixer fitted with the paddle attachment cream the butter until smooth.
  • Add the powdered sugar, vanilla and salt, mix on low-speed until incorporated.
  • Turn up the speed and mix until smooth.
  • Add 1/2 cup of the room temperature blueberry sauce to the icing and combine.
  • Add 1/2 cup more blueberry sauce and combine.

To assemble the cake:

  • Slice each of the cakes in two layers.
  • Spread about 1/2 cup of icing over the first layer and slightly build up the edges, which will hold in the blueberry sauce.
  • Spread about 1/3 cup of the blueberry sauce over the icing, but not all the way to the edge.
  • Repeat with two more layers, then finish with the fourth layer of cake.
  • Spread the remaining icing over the outside of the cake.
  • It will never be perfectly smooth due to the blueberries.
  • Serve at room temperature.

The Freshwave

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  • Address: 1404-B East Oak Road, Vineland NJ, 08360
  • Phone: 856-794-1408
  • Fax: 856-794-1202
  • E-mail: info@thefreshwave.com
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Consalo Family Farms

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