Hi, I’m Kate. Today, I will show you a way to prepare blueberry and cream layer cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Blueberry and Cream Layer Cake Recipe
Blueberry and Cream Layer Cake is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Blueberry and Cream Layer Cake is something which I have loved my entire life.
To be with this recipe, we must first prepare a few components. You can cook blueberry and cream layer cake using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry and Cream Layer Cake:
- Make ready 2 1/2 cup all-purpose flour
- Prepare 2 tbsp baking powder
- Take 1/4 tsp salt
- Prepare 1 cup whole milk
- Make ready 10 tbsp unsalted butter cut into pieces (1 1/4 sticks)
- Make ready 5 eggs
- Prepare 2 1/4 cup sugar
- Make ready 1 1/2 tsp Fresh lemon peel finely grated
- Take 2 tsp vanilla extract (divided)
- Get 3 cup cold heavy cream
- Make ready 1/4 cup confectioners sugar
- Make ready 2 1/2 cup fresh blueberries
Instructions to make Blueberry and Cream Layer Cake:
- Preheat oven to 350°F. Spray two 9 inch round cake pan with vegetable cooking spray. Line the bottoms with parchment paper and spray the paper.
- Prepare the cake. In a bowl, sift together the flour, baking powder, and salt; set aside.
- In a medium saucepan, heat milk and butter over medium
- In a large bowl, use an electric mixer on high speed to beat the eggs and sugar until fluffy, thick, and lightened in color, about 2 minutes. Mix in the lemon zest and vanilla. On low speed, mix in flour mixture to blend. Slowly add hot milk mixture, mixing on low speed until batter is smooth and blended. Pour batter into prepared pans, dividing it evenly. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Cool pans on a wire rack for 10 minutes, then run a knife around the edges of the cakes to loosen. Invert each onto a wire rack. Discard the paper liners. Turn the cakes right side up to cool completely, about 1 hour.
- When cakes are cool, prepare the topping. In a large bowl, beat the cream, confectioners’ sugar, and vanilla, using an electric mixer on high speed, until firm peaks form, about 6 to 10 minutes. Be careful not to overbeat.
- Put 2 cups of the topping in a medium bowl and fold in 1 cup of the blueberries. Place one cake layer on a serving plate. Tuck waxed paper strips an inch or so under the bottom of the cake all the way around to keep the plate clean. Leaving a 1/2 inch uncovered around the edge, spread the blueberry toppingover the top of the cake layer.
- Carefully place second cake layer over filling. Spread remaining plain topping over the top and sides of cake. Arrange remaining 11/2 cups of blueberries on top of the cake. Gently pull out and discard the paper strips. To make it easier to slice, chill cake at least 30 minutes. Use a large sharp knifeto cut the cake, then serve cold.
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