Blueberry Cream Cake - My Recipes for You

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Saturday, June 29, 2019

Blueberry Cream Cake

This Blueberry Cream Cake is made up of layers of vanilla cake, homemade blueberry jam and fluffy mascarpone cream frosting and surrounded by blueberries. Lotsa and lotsa blueberries. I almost called this cake Blueberry Dream Cake.  Why?  It’s so loaded with blueberries that it is a blueberry lover’s dream come true.
I just love blueberries and the idea of blueberries covering all the sides of the cake has been floating in my mind for quite some time.  I was just waiting for the season to start when blueberries are in abundance (and ergo cheap). Blueberry Cream Cake Recipe INGREDIENTS 2 cups blueberries (fresh or frozen) 6 tbsp. sugar ¼ cup water 1 tbsp. orange liqueur (Grand Marnier) 1 tsp. orange zest (optional) 2-3 cups fresh blueberries for decoration Cake: 2/3 cups (150 g) butter, room temperature 1 cup (200 g) granulated sugar 2 large eggs 2 tsp. vanilla 2 cups (230 g) cake flour 2 tsp baking powder 1 1/3 (300 ml) cup milk Frosting: 2-1/2 cups (625 ml) heavy whipping cream (35%) 1 (275g) tub of mascarpone cheese 1 cup (100 g) confectioner sugar 2 tsp vanilla METHOD Place the 2 cups of fresh or frozen blueberries in a sauce pan with sugar and water over medium heat until it starts boiling, about 3 minutes.  Add the orange liqueur and stirring from time to time until thickened, about 20 minutes.  Stir in the orange zest and set aside to cool. CAKE
  1. Preheat the oven to 350°F; and line 2 x 6" round cake pans with parchment circles.
  2. Cream butter with sugar until light and creamy.  Whisk in eggs and vanilla until well mixed. 
  3. In another bowl, sift cake flour with baking powder.
  4. Stir the flour mixture alternately with milk, beginning and ending with the flour mixture.
  5. Pour batter in prepared cake pans and bake for approx. Bake cake for approximately 40 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
  6. Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting. Cool completely.
  7. .......................
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