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Blueberry Cake

This recipe is a classic white cake from Vintage Cakes by Julie Richardson with a burst of blueberry. I added blueberry icing and blueberry sauce to make this a sweet and gorgeous cake for berry lovers.
Author: Zoë François

Ingredients

  • 1 1/3 cups 5 1/3 ounces sifted cake flour (sift the flour into the measuring cup)
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 4 ounces 1 stick unsalted butter, at room temperature
  • 2 cups sugar
  • 1/3 cup canola oil
  • 1 tablespoon 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

Blueberry Sauce

  • 6 cups blueberries fresh or frozen
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • zest of 1/2 lemon

Blueberry Icing

  • 1 pound about 4 cups powdered sugar, sifted (sift after measuring)
  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 tablespoon vanilla
  • Pinch salt

Instructions

  • 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.
  • 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.
  • 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.
  • 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.