Blueberry Cake

Blueberry Filled Cake

with Cream Cheese Buttercream

This is a very simple and delicious cake. It's filled with a blueberry compote, made from fresh blueberries that pop right in your mouth. Tart with the perfect amount of sweetness.

It is covered in a sweet and slightly tangy cream cheese buttercream, complimenting the soft smooth vanilla milk cake. Those pretty little flowers you see, made with royal icing, are like little candies adorning your cake.

“Be inspired to create masterpieces from your own kitchen”.

A cake like this makes a wonderful addition to any lunch, dinner table, or picnic table. A cake like this also makes a great gift.

Your Mise' En Place'

To make this cake, scroll down to find all of these recipes below.

To make these treats, you'll first need to complete the following four recipes. Once completed, then you can assemble as instructed. All recipes can be made a few days ahead of time, then assemble when you're ready. The compote, the cream cheese buttercream and royal icing recipes are all shown below.

Vanilla Milk Cake

Blueberry Compote

Cream Cheese Buttercream

Royal Icing

The Cake

You can make this cake design in any size. This vanilla cake recipe makes a 2 layer 6"x 3" cake. The genoise/sponge recipe will make two 8" x 2" & two 9"x 2" cake layers.

The buttercream & compote recipes below are enough to cover either of the sizes of these cakes that you choose to bake.

Vanilla Milk Cake Here

Cream Cheese Buttercream

Ingredient List	Amount
Cream cheese	12 ounces
Powdered sugar	16 ounces
Butter	8 ounces
Lemon Juice	1 tablespoon

    Procedure
1. Make sure the cream cheese and butter are
   room temperature.
2. Mix all ingredients with an electric mixer, and
    beat until light and fluffy.
3. If adding food coloring, use a gel food color.
     I used Wilton yellow gel.
4. This recipe yields approx 2 pounds of
     buttercream , about 4 cups.

Blueberry Compote

Tip
You can substitute the blueberries with any nice berry, like strawberries & raspberries.

Tip
In this recipe, you're going to make a sauce first, before adding the blueberries.

I wanted the blueberries to remain whole, and not break down during the cooking process, so I added them after the cooking. The heat from the syrup with soften them just enough.

Blueberry Compote

Ingredient List	Amount
Blueberries	12 ounces
Lemon juice	1 tablespoon
Sugar	1/2 cup
Water	1 cup
Corn starch	2 tablespoons

Procedure

1. Toss the blueberries with the lemon juice and set
   aside.
2. With the cornstarch, make a slurry with 2 tablespoons
   of the water by stir together in a small bowl.
3. In a medium saucepan, stir together the sugar,
   and water and the cornstarch slurry.
4. On medium heat, bring the mixture to a low boil.
   Turn the heat down and simmer the mixture for
   5 minutes, to make your syrup.
5. Add the blueberries.
6. Allow the compote to come to room temperature
     before refrigerating.
7. This recipe yields 2 cups of compote.

Royal Icing

Royal Icing flowers.

Royal Icing

Ingredients	Amount
Egg whites	1 egg white
Powdered sugar	2 cups
Lemon juice	1 teaspoon

Procedure

1. Add the sugar to your mixer, first.
2. Add remaining ingredients.
3. Whip until fluffy. You want the icing to be stiff to properly pipe the flowers. So add more powdered sugar a little at a time, if necessary.
4. Divide the icing in half, and add your chosen gel food colors.
5. Make drop flowers using an open star decorating tip.
6. This recipe yields 1 1/2 cups of royal icing.
7. When not in use, always keep royal icing in a covered container, with a wet paper towel laying directly on the icing. During use, keep royal icing in the mixing bowl, covered with a damp cloth. This is all done to prevent the royal icing from drying out.

Preparation Tips

Follow these simple tips to create your own Blueberry Filled Cake with Cream Cheese Buttercream.

Dividing the Cake

Prepare your cake, using a serrated knife, and slice each cake in half horizontally, evenly.
Only allow the knife to go in no more than an inch. You just want to slice through to the edges, not quite all the way through the cake yet.
If you have a turning cake stand, apply gentle pressure on the cake, turn the cake stand, while cutting.
After a full turn, the knife should easily glide trough the middle of the cake.

Try These !

Chocolate Butter Cake

Chocolate Covered Strawberry Cake

Filling the Cake Layers

With a pastry brush, dab simple syrup onto each layer.
Pipe a well around the perimeter of cake.
Fill in the well with your filling.
Place the next layer on top.
Repeat this process with the remaining layers.
Frost the cake with a nice thin crumb coat, and refrigerate at least 30 minutes.
Frost the cake with its 2nd coat of the cream cheese buttercream.
Smooth your frosted cake with a cake smoother, or a cake spatula.
Now you're ready to decorate.

Tip
6" cake, use 3 tablespoons of filling for each layer.
8", 9", &10" cake use 1/4 cup of filling per layer.

Speaking of Gifts

There's a story to this cake. Read about it here: A Cake for Cris, from Secrets of a Pastry Chef

Secrets of a Pastry Chef

Where Design Ideas Start

Before I begin a design, I sometimes use a cake template to help me see what my idea might look like. Then I pretend I can draw, by drawing my design on my template.
I knew I wanted flowers on the cake, and chose Royal Icing flowers because they're easy, and you can make many at a time, ahead of time.

The Finishing Touches

It's all in the details. The little 'drop' flowers were made with royal icing and using an open star tip.

The finishing touches are what makes your cakes look special and adds that personal touch that is all yours.

Eat. Share. Gift.

And there you have it. A moist vanilla milk cake, with a sweet juicy blueberry filling. Complemented with a sweet and smooth, cream cheese buttercream.

Offering just the right amount of tartness against all of that sweet goodness.