This is the recipe I chose to enter for the BC Blueberry Council Blogger Contest. Its by no means complicated, but it packs a lot of flavor and the zebra cake pattern will fool people into thinking its hard to make.
The cake is covered in a whip-cream-cheese frosting and garnished with a sweet blueberry sauce– I should apologize to your waistline in advance:)
- 2 pints of (preferably) fresh blueberries, washed
- 1/2 cup of sugar
- juice of 1 small orange, freshly squeezed (about 1/3 cup)
variation: to kick this sauce up a notch, and 1/4 cup of brandy.. mmMm
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup of milk, at room temperature
- 3/4 cup vegetable or canola oil
- 2 cups flour (if batter is too runny, you may add more)
- 1 tsp vanilla sugar
- 3 tsp baking powder
- 3 tbsp of your homemade blueberry sauce.
Whip Cream Cheese Frosting
- 250 mL heavy whip cream
- 250g pkg of cream cheese
- 1 tsp vanilla sugar
- 1 teaspoon lemon juice
- 2 cups icing sugar, sifted
1. Combine all ingredients in a medium size sauce pan. Allow the ingredients to cook on a medium heat setting, stirring often.
2. Once the blueberries start to release juice and you have a liquid-y consistency, increase your heat setting to high until it starts to boil. Make sure you keep a close eye on your sauce, because it can burn easily– stir often.
3. Allow the sauce to boil for 5 minutes, and reduce heat to a medium-low. Allow sauce to cook until it reduces and has a more viscous consistency. This step takes about 40-50 minutes (I made my cake during this time). Turn off heat, and put aside to cool.
Whip Cream Cheese Frosting:
1. Pre-heat oven to 350′F.
2. In a large bowl, combine flour, baking powder, and vanilla sugar; set aside.
3. In a separate bowl, add eggs and sugar, and using an electric mixer, beat on medium high until light and fluffy. Your eggs should almost double in volume (fluff), and turn a pale yellow colour (light).
4. Add milk and oil, and combine on a low setting.
5. Slowly add your dry ingredients (flour mixture), and beat just until the batter is smooth. Don’t go mixer-happy and over beat the batter… the air pockets won’t form, and your cake will be dense and heavy.
6. Divide the batter in half between two bowls. Add three tablespoons of the blueberry sauce to one half of the batter, and leave the other half plain.
In a greased 9″ cake pan, start by spooning 2 tablespoon of the vanilla batter into the middle of the pan. Follow by spooning 2 tablespoon of the blueberry batter in the center of the vanilla batter. Your cake will start to look like the concentric circles of a target. Continue this until you have use up your cake batter.
7. Bake at 350′F for 40 minutes, or until a toothpick comes out clean when inserted in the centre. Allow your cake to cool completely. Frost your cake with whip cream cheese frosting, and garnish with blueberry sauce. MMmmmM.