This past Saturday we all made our weekly trip to the local Farmer’s Market. My husband works a few Saturday’s a month but was off so it was nice that he was able to join us.
It was a beautiful Saturday morning and the Farmer’s Market was already lively at 8 o’clock. We strolled through the vendor’s purchasing our weekly produce. My intentions were to pick up some berries to make a pie. We met a man in passing who was admiring the twins and he mentioned the blueberries at one particular stand were amazing. As we ventured to the blueberry stand there was a line formed, so if there is a line for just blueberries they must be good. It was finally my turn to purchase our four pints of blueberries and I couldn’t resist grabbing a few from the bag to snack on. These were amazing blueberries! So sweet and juicy; just the way a blueberry should taste.
We had a busy few days and I was unable to make my pie. When I continued to ponder what I wanted to create with these delightful blueberries I decided to do something different so I settled on creating this recipe, plus it gives me plenty of blueberries left to make some muffins, add to my smoothies and to munch on during the day.
I used my cake recipe that I have used for years, combined with my go to buttercream frosting recipe and just adding some of the blueberry filling I made. I was able to get all the components made for this cake while the twins were napping.
Making the cakes.
Making the filling.
Prepare the frosting.
Assemble the cake.
Blueberry Buttercream Cake with Blueberry Filling
For the cake
3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
5 large eggs
1 teaspoon vanilla extract
1/4 cup lemon juice
3/4 cup whole milk
For the filling
2 cups fresh blueberries
1 cup water
1 cup sugar
4 tablespoons cornstarch
1 tablespoon lemon juice
For the frosting
1 cup (2 sticks) unsalted butter, softened
4 cups confectioners sugar
2 teaspoons vanilla extract
1 tablespoon milk
4 tablespoons blueberry filling
Prepare the cake:
Preheat oven at 350 degrees. Grease two 9-inch cake pans with cooking spray or butter and lightly dust with flour.
In a medium bowl, combine flour, baking powder, salt and baking soda.
In a large bowl using a stand mixer or handheld mixer cream butter and sugar on medium speed until light and fluffy. Add the eggs on at a time, blending after each egg is added. Add vanilla extract.
Turn speed to low and alternate adding flour mixture, milk and lemon juice until all combined.
Pour equal amounts of batter into each pan and spread evenly. Bake on middle rack of the oven for 25-30 minutes until tester inserted in cake comes out clean. Cool cakes on wire racks for at least 30 minutes before removing from pans.
Prepare the filling:
In a large pot add blueberries, water, sugar, cornstarch and lemon juice. Bring to boil and stir. Reduce to heat to medium and constantly stir until blueberries are cooked and mixture is thick and clear.
Remove from heat and set aside.
Using a stand mixer or handheld mixer cream butter. Slowly add in confectioners sugar one cup at a time until fluffy. Add in vanilla extract, milk and blueberry filling and mix until combined.
Making the cake:
Remove cakes from pans using a knife cutting around the edges to loosen. Using a knife, trim cake to make them level. Set one cake on cake stand or platter and spread one layer of filling on the top of the cake. Top with remaining cake. Add frosting to entire cake. If cake is breaking, apply a thin layer of frosting and set in refrigerator for at least 30 minutes. Remove from refrigerator and frost with remaining frosting.
Garnish with fresh blueberries.
Note: There will be additional filling left which I use for garnish on the plate. Additional filling can be added to frosting as well.