Right out of the blue, I knew I needed to make a blueberry cake. Why?! I had 4 quarts of organic blueberries in my freezer begging to be eaten! Now I have a little less. This blueberry cake is fresh and delicious. Not too sweet. This cake will include directions on how to make this recipe a layer cake or a one pan 13 x 9” sheet pan cake. No matter what you choose, you cake will be delicious.
1 stick of unsalted butter, room temperature
2 cups of sugar
2 teaspoons vanilla
4 eggs, room temperature
2 1/2 cups flour
1 tablespoons of salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups of buttermilk
2 cups of blueberries, fresh or frozen, more for decorations, optional
1 Tablespoon corn starch
Preheat oven to 350 degrees. Prepare pan 13 x 9 or 2 8” cake pans. Liberally butter your 13 x 9 pan or if using cake pans, spray with a flour non stick spray, line inside with parchment paper and spray again on top on parchment paper.
Mix butter and sugar together. Add eggs one at a time and blend until incorporated. Scrape sides of mixing bowl down. Add vanilla. In a separate bowl, whisk flour, salt, soda and powder. Alternate adding flour and buttermilk to the sugar/butter mixture, ending with flour. Coat blueberries with cornstarch and stir into cake batter. Pour batter into pan(s) and bake 30 – 40 minutes or until cake tester comes out clean. Cool completely before frosting. Sit back and enjoy your berry good cake!
Whip Cream Frosting
1 quart heavy whipping cream*
1 8 ounce block of cream cheese*
1 cup of powdered sugar or more, taste it before adding more*
2 teaspoons of vanilla*
Place mixing bowl and attachment(s) in refrigerator for a minimum of 30 minutes or longer. Best cream cheese until smooth. Add powdered sugar and vanilla. Slowly add heavy cream and stir mixer at slow and increase speed until whip cream is very stiff. Frost on cooled cake (cake layers).
*If you make a 13 x 9 cake, cut frosting ingredients in half.
Whip Cream Rose Cake was decorated with a 1M Wilton tip.