Ultimate Blueberry Cake: Easy & Irresistible Recipe Tutorial| Blueberry creamcheese Frosting

Savor the sweetness of our Blueberry Cake, a delicious masterpiece that combines the fresh, tangy burst of blueberries with the soft, airy texture of sponge cake. Each layer is infused with a luscious blueberry puree, complemented by a rich, creamy frosting that melts in your mouth. Perfect for any occasion, this cake is not just a treat for the taste buds but also a feast for the eyes, adorned with fresh berries and edible gold. It’s an irresistible delight for anyone who loves the unique, refreshing taste of blueberries in a decadent dessert.”

Blueberry Cake Recipe:

Wild Blueberry Puree Recipe:

Ingredients:
454g Frozen Wild Blueberries
90g Sugar (about 1/2 cup)
10g Corn Starch (about 1 tbsp)
40g Water (about 1/3 cup)
20g Lemon juice (about 1 ½ tbsp)
Instructions:
• In a pot, add 454g of wild blueberries, 90g of sugar, 10g of corn starch, and 40g of water.
• Place the pot over medium heat. Stir the mixture regularly to prevent it from burning. As the berries begin to cook, use a spatula or masher to mash them.
• Allow the mixture to simmer for approximately 8 minutes. During this time, the berries will break down, and the mixture will start to thicken.
• Turn off the heat. Stir in 20g of lemon juice into the mixture
• After adding the lemon juice and mixing it well, pour the hot blueberry mixture into a small bowl.
• Set the bowl aside to allow the puree to cool down to room temperature.
• As the puree cools, it will naturally thicken to a consistency that’s similar to Jam.

Sponge Cake Recipe
Ingredients:
5 eggs, separated
1 cup (200g) sugar, divided
1 tsp (5g) vanilla extract
1/2 cup (115g) oil
1/2 cup (120ml) warm milk
2 cups (250g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
Instructions:
Preheat your oven to 340°F (170°C).
Grease an 8-inch (20 cm) cake pan and line both the bottom and sides with parchment paper.
Sift the all-purpose flour, baking powder, and salt together at least 4 to 5 times to make the cake light and airy
Separate the eggs, placing yolks in one bowl and whites in another.
In the yolk bowl, add half of the sugar and mix vigorously until well combined.
Add the oil, warm milk, and vanilla extract. Mix until everything is well combined.
Sift the flour mixture into the yolk mixture.
Whisk gently in a circular motion just until combined, avoiding overmixing.
Add cream of tartar to the egg whites.
Start mixing at a low speed until frothy, then gradually add the remaining sugar in three batches.
Increase the speed to high and continue mixing until stiff peaks form.
Gently fold the egg whites into the yolk batter in three batches, using a folding motion until just incorporated.Be careful not to deflate the batter.
Pour the batter into the prepared pan.
Gently tap the pan on the counter to release air bubbles.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes.
Remove from the pan and let it cool completely on a wire rack

Wild Blueberries Whipped Cream Cheese Frosting Recipe
Ingredients:
8 oz (226g) cream Cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 1/2 cups heavy cream, chilled
¾ cup of wild blueberry puree

Instructions:

In a mixing bowl, combine the softened cream Cheese, powdered sugar, and vanilla extract.
Using an electric mixer, whip the mixture at low speed until everything is well combined.
Incorporate Wild Blueberry Puree:
Add in the wild blueberry puree and continue mixing until the puree is fully integrated with the cream Cheese mixture.
Gradually Add Heavy Cream:
Increase the mixer’s speed to medium-high.
Gradually pour in the chilled heavy cream, continuing to whip the mixture.
Keep whipping the mixture until stiff peaks form. It’s crucial to avoid overwhipping to prevent the frosting from becoming too dense.

Video Duration: 00:08:48

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