Blueberry Cake Recipe
Ingredient
CAKE LAYERS
2 3/4 cups (390g) all-purpose flour
2 1/2 tsp (10g) baking powder
pinch of salt
2/3 cup (150g) unsalted butter, room temperature
1 cup (200g) sugar
3 large eggs
1 tsp (5g) vanilla extract
1 cup+2 tbsp (270ml) milk
BLUEBERRY FILLING
2 tbsp (15g) cornstarch
2 tbsp (30ml) water
1 3/4 cups (250g) blueberries
1/2 cup (80g) sugar
3 tbsp (40 ml) water
1 tsp lemon juice
BLUEBERRY FROSTING
3/4 cup (170g) unsalted butter, room temperature
1 cup +3tbsp (150g) powdered sugar
17oz (500g)cream cheese, cold
4 tbsp blueberry puree
WHITE CHOCOLATE GANACHE
1.7oz (50g) melted white chocolate
4 tsp (20g) hot heavy cream
1 tsp unsalted butter, room temperature
white food coloring
1. Preheat oven to 350°F (180°C) and prepare two 8 inch (20 cm) cake pans, with parchment paper circles in the bottom and grease the sides.
2. Combine the flour, baking powder and salt in a medium-sized bowl and set aside.
3. Add the butter and sugar to a large bowl and beat together until light in color and fluffy, about 2 minutes. Add the eggs one at a time, mixing until mostly combined after each.
4. Gradually add dry ingredients while alternating with milk and mix on low speed until well combined.
5. Divide evenly between prepared cake pans and bake in a preheated oven for 35 minutes. The cakes should be ready when the sides of the cake start to come away from the tin and a skewer inserted in the middle of the cake comes out clean.
6. Remove the cakes from the oven and allow to cool for about 3-5 minutes, then remove to cooling racks to cool completely.
7. Prepare blueberry filling. Combine the cornstarch with 30 ml water, set this mixture aside.
8. Place blueberries, sugar, water and lemon juice into a saucepan and bring to a boil, stir them occasionally. Pour the cornstarch mixture into the pan and stir until the liquid thickens. Once the mixture is bubbling hot, it’s done. Take the pan off the heat and pour the filling into a container. Let cool to room temperature.
9. Prepare the cream cheese frosting. Place the butter into a bowl and beat until smooth. Add the powdered sugar and mix until light in color and fluffy. Then add cold cream cheese and mix again for about a minute, until the frosting is smooth and uniform. Add half of the blueberry puree and mix until well combined and smooth.
10. Transfer the frosting into a pastry bag tipped with a round tip.
11. Assemble the cake. Use a large serrated knife to remove the domes from the top of the cakes., then split each layer in half. You will have 4 cake layers.
12. Place the first layer of cake on a serving plate then top it with about 1/2 cup of frosting and spread into an even layer. Pipe a barrier ring of frosting around the edge of the cake layer before adding the filling. Spread 1/3 of the blueberry filling evenly on top of the cake layer, inside the dam. Repeat with remaining layers, then cover top and sides with frosting. Refrigerate cake for at least 30 minutes.
13. To half of the remaining frosting, add 2 tbsp blueberry puree.
Remove the cake from the refrigerator and cover top and sides with cream, alternating two colors with each other. Watch the video to see how it's done. Refrigerate for at least 4 hours.
14. Microwave the heavy cream until it starts to boil. Remove from the microwave and combine with melted white chocolate. Then add soft butter and stir until the ganache is smooth and silky. Allow the ganache to sit for a few minutes until it just starts to thicken.
15. Use a spoon and start making drips around the edge of the cake.
16. Use the remaining frosting to pipe swirls around the edge of the cake. Refrigerate cake until ready to serve. Bon Appétit!
Thank you for watching !
- Subscribe to my channel and press the bell icon to get new video updates / cookingwith. .
10 май 2022
