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Blueberry Cake

Delightful Blueberry Cake with Creamy Frosting Bliss

This Blueberry Cake celebrates fresh blueberries with a light texture and tangy cream cheese frosting, making it a must-try dessert for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Gluten-free flour can be used as a substitute.
  • 2 teaspoons baking powder Essential for lift; check freshness.
  • 1 teaspoon baking soda Works with buttermilk for added rise.
  • 0.5 teaspoon salt Kosher salt is a great choice.
  • 0.5 cup unsalted butter Make sure it's at room temperature.
  • 0.25 cup vegetable oil Can be replaced with melted coconut oil.
  • 1 cup granulated sugar Consider brown sugar for a deeper flavor.
  • 3 large eggs Room temperature eggs yield best results.
  • 2 teaspoons pure vanilla extract May substitute with almond extract.
  • 1 cup buttermilk Can be made with milk and vinegar.
  • 1.5 cups blueberries Frozen works well when fresh are out of season.
For the Blueberry Jam
  • 2 cups blueberry jam Store-bought is convenient.
  • 0.5 cup sugar Adjust to your taste.
  • 0.5 tablespoon lemon juice Fresh lemon juice is best.
  • 1 tablespoon cornstarch Used to thicken the jam.
  • 1 tablespoon water
For the Frosting
  • 8 ounces cream cheese Full-fat yields the best texture.
  • 0.5 cup unsalted butter
  • 2 cups powdered sugar Adjust for desired sweetness.
  • 0.5 cup blueberry puree Make from fresh or cooked blueberries.
For Decoration
  • 1 cup fresh blueberries Use fresh for a stunning presentation.
  • 5 leaves mint For added freshness.

Equipment

  • Stand Mixer
  • 8-inch round cake pans
  • parchment paper
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 350ºF (175ºC) and prepare three 8-inch round cake pans by greasing them with butter and lining with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  3. In a stand mixer, beat the butter and sugar until light and fluffy. Gradually add the oil.
  4. Incorporate the eggs and vanilla, mixing well after each addition.
  5. Gradually alternate adding buttermilk and dry ingredients to the mixture, mixing until just combined. Gently fold in blueberries.
  6. Divide the batter evenly among the prepared pans and smooth the tops.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. For the blueberry jam, combine blueberries, sugar, and lemon juice in a saucepan. Stir continuously until softened, then thicken with cornstarch slurry.
  9. Make the frosting by beating cream cheese and butter until creamy. Gradually add powdered sugar and blueberry puree.
  10. Assemble the cake by layering cake, frosting, and jam, finishing with the top layer frosted and garnished with blueberries and mint.
  11. Chill the cake in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for a smooth batter. Avoid overmixing to keep the cake fluffy. Grease pans well to prevent sticking.

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