Jessica Reid’s Famous Blueberry Two Layer Cake
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
YIELD: 1 two layer cake
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups sugar
- 1cup butter
- 2
- 1cup milk
- 4cups cake flour
- 1teaspoon salt
- 4teaspoons baking powder
- 4cups fresh blueberries
Ingredients for Frosting
- 1⁄2
- 1⁄2cup butter
- 8
- 3 1⁄2cups confectioners' sugar
- 1⁄4teaspoon almond extract
DIRECTIONS
- Preheat oven to 375°F.
- Cream sugar and butter together.
- Mix egg and milk.
- Sift dry ingredients together and add to cream mixture, alternating with the liquid.
- Fold in blueberries.
- Pour batter into two round 9 inch silicone baking pans.
- Bake for 30 to 40 minutes.
- Directions for Frosting:
- Place the blueberries in the bowl of a small food processor; process until pureed.
- Beat together the butter and cream cheese on medium-high speed until light and fluffy.
- Reduce mixer speed and slowly add confectioners' sugar.
- After all the powdered sugar is added, beat until well-combined.
- Add the almond extract and the blueberry puree.
- 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).