Blueberry Cream Cake

I almost called this cake Blueberry Dream Cake.  Why?  It’s so loaded with blueberries that it is a blueberry lover’s dream come true.

I just love blueberries and the idea of blueberries covering all the sides of the cake has been floating in my mind for quite some time.  I was just waiting for the season to start when blueberries are in abundance (and ergo cheap).

So yes, this has been a dream come true for me.  Never mind if you might think I’m a bit crazy for lining up all the berries in rows. Lotsa and lotsa rows.  It has all been worth it let me tell you.

It’s not only packed with blueberries on the outside but it is also filled with homemade blueberry jam inside.  So you kinda get the marriage of both flavours with the concentrated blueberry flavour inside the cake and then the brightness of the fresh blueberries outside the cake. 

And for the frosting, I have always wanted to try Passion for Baking’s Vanilla Frosting and it turned out to be perfect with the berries.  I mean how can you go wrong with mascarpone cheese and whipped cream?  I think I could even eat just the berries with the frosting. Who needs cake?

Okay, okay, since this is a cake website, we are going to make a cake.  The decoration is pretty simple, albeit maybe a bit time consuming, but the end product is very striking.  Everyone will ohh and ahh once you bring in the cake.

INGREDIENTS

2 cups blueberries (fresh or frozen)
6 tbsp. sugar
¼ cup water
1 tbsp. orange liqueur (Grand Marnier)
1 tsp. orange zest (optional)
2-3 cups fresh blueberries for decoration

Cake:
2/3 cups (150 g) butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
2 tsp. vanilla
2 cups (230 g) cake flour
2 tsp baking powder
1 1/3 (300 ml) cup milk

Frosting:
2-1/2 cups (625 ml) heavy whipping cream (35%)
1 (275g) tub of mascarpone cheese
1 cup (100 g) confectioner sugar
2 tsp vanilla

METHOD

1. Place the 2 cups of fresh or frozen blueberries in a sauce pan with sugar and water over medium heat until it starts boiling, about 3 minutes.  Add the orange liqueur and stirring from time to time until thickened, about 20 minutes.  Stir in the orange zest and set aside to cool.

CAKE

1. Preheat the oven to 350°F; and line 2 x 6" round cake pans with parchment circles.
2. Cream butter with sugar until light and creamy.  Whisk in eggs and vanilla until well mixed. 
3. ...............................

for full instruction please see : www.make-fabulous-cakes.com

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