Blueberry Cake

Baked this lovely cake a few days ago for the first time and quite happy with the result. It tasted perfect and texture was beautiful too, blueberry compote was definitely the star ingredient. Below tips are from my experience that I gained while baking this cake and sharing the same with you.

Tips:

All ingredients should be at room temperature before you start, so keep them out of the refrigerator at least 1 hour before
Made blueberry compote in advance to save time, you can do the same. Follow recipe for here, make 3 times the quantity mentioned in the recipe
Butter can be substituted for oil
Yogurt can be substituted for milk
You can also use two 6 inch round pans. In this case you don’t need to trouble yourself with splitting the cake in half later on, simply stack them up while spreading the frosting and compote in between. To do so divide the batter equally in both the pans and bake for about 25-30 mins until a toothpick inserted comes out clean
You can use frozen blueberries as well
If after adding eggs or milk (or yogurt) you see it has started to curdle then immediately start adding flour in portions. It’ll prevent the mix from further curdling and cake will be saved
Before whipping the cream ensure its chilled
Leftover frosting and compote can be used on other goodies like muffins, breads, etc.

Also try: Chocolate Cake, Carrot Cake, Upside Down Pineapple Cake, Double Chocolate Brownie or Berry Cake.

Course: Breakfast or Dessert.

Cuisine: Global Cuisine.

Time: Preparation – 35 mins, Baking – 35 mins, Assembling – 10 mins Total – 1 hour 20 mins.

Servings: makes one 8 or 9 inch round cake.

Ingredients:

Blueberry Compote – Follow recipe here, just make it 3 times the mentioned quantity
Fresh Blueberries – 1 cup
All-Purpose Flour – 1.5 cups + 1 tsp
Softened Butter (or Oil) – 1/2 cup
Granulated Sugar – 1/2 cup
Powdered Sugar – 1/2 cup
Large Eggs – 2
Whole Milk (or Yogurt) – 1/2 cup
Vanilla Extract – 2 tsp
Baking Powder – 2 tsp
Heavy Whipping Cream – 2 cups
Salt – 1/4 tsp (if using salted butter then skip it).

PS: 1 Cup = 250 ML.

How to make Blueberry Cake:

Pre-heat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Line a 8 or 9 inch round pan (or two 6 inch round pans) with parchment paper then grease it with oil and dust it with some flour. Keep aside
Take a mixing bowl and sift flour, baking powder & salt (skip if you’re using salted butter). Mix and keep aside
Add blueberries in a bowl and dust well with 1 tsp flour. Keep aside
In a large mixing bowl add butter (or oil) along with granulated sugar, beat until fluffy. Don’t over do it
Add the eggs and beat until combined well
Add milk (or yogurt) and 1 tsp vanilla extract, beat until smooth
Now switch to a big spoon and stir the flour mix in portions. Mix nicely until no flour is visible
Gently mix the dusted blueberries
Pour the batter in the prepared cake pan and spread evenly. Bake for 35 to 40 minutes or until a toothpick inserted comes out clean
Let the cake cool down in the pan for 5-10 minutes. You can even loosen up the edges with a butter knife if needed
Now invert the cake on a cooling rack to cool down further
Meanwhile take a big mixing bowl and add whipping cream, beat with a hand mixer or big whisk until it starts to thicken. Slowly add powdered sugar and 1 tsp vanilla extract, beat until it gets a stiff peak. Frosting is ready
Once cake has completely cooled down, split it into two layers with help of a serrated knife or thin-bladed knife with a gentle sawing motion. If you used two 6 inch pans then you can skip this step. You can also trim the cake top if needed to create a flat surface
Place the bottom layer on a flat plate or a platter and spread some compote & frosting. Place the other layer upside down and press lightly. Spread frosting evenly on the top and sides with an offset spatula, finally top it with compote. Refrigerate the cake for an hour to settle down. Your Blueberry Cake is ready, it’ll remain fresh and good for 3-4 days under refrigeration.