Tuesday, October 7, 2014

Blueberry Lime Cake Recipe

This is the cake I made for Ry Guy's birthday. It seemed to be a big hit at the party, so I thought I'd share it with you as well. I understand that it's a little odd to be posting a fresh blueberry recipe in the middle of October, but better late than never, right? And now you have the benefit of thinking about making this cake all winter long. :)

The cake itself is pretty simple - it's just a basic yellow cake. I healthified it up a little bit by doing it from scratch.  If I wasn't going to make it for a party, I'd do half white whole wheat flour (or pastry flour) and half unbleached all purpose. But since I had several non-health-food peeps at the party, I just went with all unbleached all purpose.

The complicated part of the recipe is the frosting. But let me just tell you right now.... totally worth it! It's creamy, totally pipe-able, tastes great and firms up just right in the fridge. LOVE IT.

So, without further ado, here's the recipe.  Drool over it. Keep it in the back of your brain. Make it as soon as blueberries are in season in your area. You won't regret it - promise!

Blueberry Lime Cake
by Raye
Cook Time: 20-25 minutes
Keywords: bake dessert blueberry cake summer
Ingredients (12 servings)
  • 2-1/4 c. flour
  • 1-1/4 c. sugar (evaporated cane juice or granulated sugar)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 c. (1 stick) unsalted butter, softened
  • 3 eggs
  • 1-1/4 c. milk
  • 2 tsp vanilla extract
  • 1 batch Cream Cheese German Buttercream
  • Zest of 1 lime
  • 1/2 pint fresh blueberries
  • 1/4 c. frozen limeade concentrate, thawed
    • Preheat oven to 350*F. Grease 2 (9-inch) round cake pans. Set aside.
    • In a large mixing bowl, beat butter until fluffy. Add sugar and cream together for about 1 minute. Add eggs, one at a time, beating well after each addition.
    • In a small mixing bowl, sift together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with the milk. Mix well.
    • Divide batter equally between cake pans. Bake for 20-25 minutes, or until the sides pull away from the pan and the center springs back when lightly touched.
    • Turn out onto a cooling rack and cool completely before continuing with the recipe.
    • Prepare the frosting according to recipe directions.  Fold in lime zest. Chill frosting for about 30 minutes. Load frosting into a piping bag fitted with a decorating tip (if using).
    • Brush cooled cake layers with lineage concentrate. Pipe (or spread) frosting onto bottom layer. Top with 1/3 of the blueberries, then the top layer of cake. Pipe (or spread) frosting on the top layer and pile on the remaining blueberries.
    • Chill cake in the refrigerator until ready to serve.
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