Blueberries are one of those ingredients that need nothing more than themselves to be special. The color adds natural drama and the sweet-tart flavor is a perfect feature for so many desserts, be it cheesecake, galette, cobbler or bars. I also love that you can have delicious blueberry desserts any time of year because frozen blueberries work so well in many different recipes. I always have them in my freezer, so even if it’s not peak summer, I can pull them out and make something incredible whenever I have a craving for blueberry desserts!
- 1 1/3 cups (5 1/3 oz) sifted cake flour sift the flour into the measuring cup
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 4 oz (1 stick) unsalted butter at room temperature
- 2 cups sugar
- 1/3 cup canola oil
- 1 tbsp vanilla extract homemade 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
- 6 cups blueberries fresh or frozen
- 1/2 cup sugar
- 1/4 cup cornstarch
- zest of 1/2 lemon
- 1 lb (about 4 cups) powdered sugar sifted (sift after measuring)
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 tbsp vanilla homemade vanilla extract
- pinch salt
To Bake the Cake
- 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 Blueberry 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.
Assemble the Blueberry 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. The blueberry cake can be stored in the refrigerator for several days. Serve at room temperature.