Blueberry Cake

This cake is a collaboration with my aunt for Takumi Artisans, for a customer who requested for blueberry cake. I passed her the bare version with some berries studded on top, and she embellished the rest with extra berries and gold flakes 😀

I used my usual vanilla cake recipe for the cake layers, and filled the inside with lots of homemade blueberry puree sauce, so that it’ll ooze out when we slice into it. Added in cream cheese as well for the tang! To create texture for the frosting, use a flat palate knife to layer the frosting in a short strokes. For the decorations – we used blueberry puree, blackberries, sugar coated blueberries and mint leaves. Coating the blueberries with a layer of sugar helps to bring out the sparkles, almost like crystals 🙂 You could use this method for any berries in the future. 

Had lots of fun with this cake and look forward to more projects like this! Enjoyy.
Blueberry Cake
Makes 1 7-inch 3 layer cake

Vanilla Cake Recipe adapted from Kawaii Sweet World

3 cups cake flour
2 cup sugar
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ cup butter, room temperature, cut into ½ inch cubes
½ cup oil
4 eggs
1 cup buttermilk
4 tsp vanilla
Red food colouring

Swiss Meringue Buttercream

7 large (210 grams) egg whites
2 cups (400 grams) granulated sugar
340 grams unsalted butter, softened but firm
2 tsp vanilla extract
1/4 tsp salt
4-5 tbsp lychee juice

Cream Cheese filling

113g cream cheese
2 cups powdered sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon of lempn juice

Blueberry Sauce adapted from My Baking Addiction

1 cups fresh blueberries
1/4 cup water
1/4 cup granulated sugar (or to taste)
1 tablespoons fresh lemon juice
1 tablespoons cornstarch, mixed with 1 tablespoons cold water
1/2 teaspoon vanilla extract

Sugar-coated Blueberries adapted from Ashlee Marie

1 cup fresh blueberries
1 tablespoon egg white
1/4 cup granulated sugar

Additional Decorating Ingredients

Gold fakes
Sugared Blueberries
Mint leaves

To Make Vanilla Cake (Reverse Cream Method):

Preheat the oven to 350°F (180°C). Butter the bottom of three 7-inch round pans and line with baking paper.

In the bowl of an electric mixer, mix together the cake flour, sugar, baking powder, baking soda, and salt on low speed with the paddle attachment for 1 minute.

Keeping the mixer on low speed, add the cubed butter and combine until the mixture resembles coarse sand (about 4 minutes).

In a separate bowl, whisk together the oil, eggs, buttermilk, vanilla and rose extract. With the mixer on low speed, gradually add the wet ingredients and mix just until combined.

Weigh out equal amounts into 3 7-inch cake pans. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before decorating.

To make Swiss Meringue buttercream:

In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F or 71˚C (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).

Once bowl is at room temperature, switch to paddle attachment, and whip together until soft peaks form. Add butter 1 Tbsp at a time. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. It may look lumpy – it’s a good sign, keep beating until it changes consistency to become smooth, thick and whipped. Add vanilla extract and salt and mix on med-high until incorporated and silky.

To make Cream Cheese filling:

Beat cream cheese in a standmixer with sifted powdered sugar, vanilla, lemon juice and salt until well combined. Allow to chill. 

To make Blueberry Sauce:

In a medium saucepan over medium heat, combine the blueberries, cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil. In a small bowl, whisk the cornstarch with 1 tablespoon of cold water. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes. Remove from heat and gently stir in vanilla. Allow to cool

To make Sugar-coated Blueberries:

Whisk the egg whites until foamy. Coat blueberries with foamy egg whites and pass through a sieve so that it is a thin layer. Sprinkle over sugar and shake to coat every site. Place on a tray and let it dry at room temperature or in the fridge.

To Assemble and Decorate:

Trim off excess cake layers (freezing before hand helps). Place the first layer on cake board. Pipe ring of swiss meringue buttercream on the cake layer. Place cream cheese filling in the center and blueberry puree. Place on the 2nd cake layer. Repeat by piping a ring of swiss meringue buttercream, then cream cheese filling and blueberry puree. Place on the 3rd cake layer. Crumb coat and allow to set for 5 minutes in the freezer. Frost the rest of the cake in a rustic looking pattern. 

Decorate by arranging sugared blueberries, fresh blackberries and gold flakes. This cake can be assembled in advance, but only place the fruits on the day you intend to serve it. This will prevent bleeding of the berry juices down the cake layers. Enjoy!!


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