Jessica Reid’s Famous Blueberry Two Layer Cake

Submitted by Jessica

"During blueberry season I wanted to make a birthday cake using blueberries but I could not find a recipe for a two-layer cake. My dad and I invented one that has received rave reviews. The recipe includes ingredients and direcetions for both the cake and the frosting."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Yields: 1 two layer cake

ingredients

• 1 1⁄2 cups sugar
• 1 cup butter
• 2 eggs
• 1 cup milk
• 4 cups cake flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 4 cups fresh blueberries

• Ingredients for Frosting

• 1⁄2 cup fresh blueberries
• 1⁄2 cup butter
• 8 ounces cream cheese, softened to room temperature
• 3 1⁄2 cups confectioners' sugar
• 1⁄4 teaspoon almond extract

directions

1. Preheat oven to 375°F.
2. Cream sugar and butter together.
3. Mix egg and milk.
4. Sift dry ingredients together and add to cream mixture, alternating with the liquid.
5. Fold in blueberries.
6. Pour batter into two round 9 inch silicone baking pans.
7. Bake for 30 to 40 minutes.

8. Directions for Frosting:

9. Place the blueberries in the bowl of a small food processor; process until pureed.
10. Beat together the butter and cream cheese on medium-high speed until light and fluffy.
11. Reduce mixer speed and slowly add confectioners' sugar.
12. After all the powdered sugar is added, beat until well-combined.
13. Add the almond extract and the blueberry puree.
14. Mix until just blended. If the consistency looks too thin, add a bit more confectioners’ sugar. The frosting should be thick and creamy. Refrigerate until ready to use (refrigeration will also help it thicken).