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Blueberry Cake with Whipped Crean

1/2 cup butter, at room temperature
3/4 cup granulated sugar + 1 tablespoon
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, separated
1 1/2 cup of all purpose flour + 1 tablespoon
1 teaspoon baking powder
1/3 cup milk
1 1/2 cups blueberries

1 cup heavy cream
1 Tablespoon granulated sugar
1/2 tsp vanilla extract
1/2 cup blueberries

1 cup blueberries


Preheat oven to 350F. Grease and flour an 8 inch square pan.
For the cake. Cream butter and 1/2 cup sugar until fluffy. Add salt and 1/2 tsp of vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture, beat until creamy.
Combine flour and baking powder, add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
In a separate bowl, beat whites until soft peaks form. remaining sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan.
Bake for 50 minutes, or until cake tests done. Let cool in pan 5 minutes then turn out to wire rack to Let cool cmopletely.
To make the frosting. put a bowl in the freezer for about 15 minutes. In the cold bowl, whip together cream, sugar, and vanilla extract until stiff peaks form. Fold in the blueberries.
Slice the cake horizontally in three then frost beween layers. cut into individual serving sizes and frost before serving for fancy individual plated desserts.

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