Blueberry Cake Recipe
Ingredients:
- 8 ounces (227 g) buttermilk (or regular milk with 1 tablespoon white vinegar added)
- 3 ounces (85 g) vegetable oil
- 3 large eggs
- 1 tablespoon lime zest (approximately 1 lime)
- 1 tablespoon lime juice
- 12 ounces (340 g) all-purpose flour
- 11 ounces (312 g) granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8 ounces (227 g) unsalted butter
- 2 tablespoons all-purpose flour (for dusting on blackberries)
- 4 ounces (113 g) blackberries (fresh or frozen)
Blueberry Puree:
- 16 ounces (453 g) fresh or frozen blueberries
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
Blueberry Buttercream Frosting:
- 24 ounces (680 g) unsalted butter, room temperature
- 24 ounces (680 g) powdered sugar, sifted if not from a bag
- 2 teaspoons vanilla extract
- 6 ounces (170 g) pasteurized egg whites, room temperature
- 2 ounces (57 g) blackberry puree (adjust as desired)
- 1 drop Americolor electric pink food coloring (optional)
Instructions:
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Blackberry Puree:
Combine lime juice and cornstarch in a saucepan to make a slurry. Mix in blueberries and salt. Use an immersion blender to smooth the mixture. Heat the mixture, stirring continuously until thickened. Remove from heat, mix in lime zest, and let cool to room temperature. Reserve 6 tablespoons of puree for the cake.
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Blueberry Cake:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, whisk together buttermilk, vegetable oil, eggs, lime zest, and lime juice. In another bowl, sift together flour, sugar, salt, and baking soda. Gradually add dry ingredients to wet ingredients, mixing until smooth. Toss blackberries with flour, then fold into batter. Divide batter among pans and bake for 25-30 minutes. Cool cakes completely.
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Blueberry Buttercream Frosting:
In a stand mixer, beat butter until creamy. Gradually add powdered sugar, then vanilla extract. In a separate bowl, whisk egg whites until frothy. Gradually add to butter mixture, beating until fluffy. Mix in blackberry puree and food coloring. Frost cake layers and refrigerate until ready to serve.