
Blueberry Cake with Blueberry Cream Cheese Buttercream
Ingredients
For the blueberry puree:
- 8 ounces frozen wild blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
For the cake:
- 6 tablespoons unsalted butter room temperature
- 3/4 cups granulated sugar
- 1 1/4 cups all purpose flour
- 1 1/8 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 large eggs
- 1/3 cup milk
- 1/3 cup blueberry puree
For the buttercream:
- 2-3 tablespoons blueberry puree
- 1 batch Cream Cheese Buttercream
Instructions
For the puree:
- Weigh out 8 ounces of frozen wild blueberries into a bowl.
- Place the blueberries into your food processor. Process the blueberries until they're completely ground up.
- Pour the ground up blueberries into a small sauce pot and add the 1/4 cup granulated sugar and place on your stove.
- Turn your heat onto medium and stir occasionally until it comes to a simmer.
- Mix your cornstarch with your water and add to the simmering blueberries.
- Continue to simmer for 2-3 minutes until it starts to thicken.
- Remove from the heat and place into a bowl to cool. It will also thicken while it cools.
For the cake:
- Preheat your oven to 350* F and prepare two 6" cake pans with "GOOP" and a piece of parchment paper in the bottom.
- In a medium sized bowl, whisk together your flour, baking powder, and salt. Set aside.
- In another medium sized bowl, whisk together your vanilla, eggs, milk, and cooled blueberry puree. Set aside.
- In the bowl of your stand mixer with the paddle attachment, add your room temperature butter and your granulated sugar.
- Beat on medium speed until your butter and sugar are light and fluffy.
- With your mixer on medium-low speed, slowly add half of your wet ingredients into your butter mixture.
- With your mixer still on medium-low speed, slowly add half of your dry ingredients.
- Again, with your mixer on medium-low, add the rest of your wet ingredients.
- While the mixer is still running, add the last of your dry ingredients.
- Turn your mixer off before the batter is fully incorporated.
- Remove the bowl from your mixer and carefully scrape down the bottom and sides of the bowl while lightly folding in anything that wasn't incorporated.
- Split the batter between both pans equally.
- Bake in your preheated oven for 26-30 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool in the pans for 5 minutes.
- Remove from the pans, and place on a cooling rack until fully cooled.
For the buttercream:
- Make one batch of my cream cheese buttercream and add 2-3 tablespoons of the cooled blueberry puree to it. Mix well.
- After your cakes are completely cooled, assemble and enjoy!
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