Tuesday, July 19, 2011

Blueberry Birthday Cake




Holy life change Batman!

Wanna hear what’s been going on?

  • Graduated with a Master’s
  • Started working full time hours
  • Moved home briefly
  • Boyfriend returned home
  • Moved to a new city
  • Got my first SALARY and job title!

No biggie.

OH and my computer was broken for like THREE weeks!!!

The combination of switching to the “real world”, moving to a new place (and kitchen…hugeeee kitchen with a GAS STOVE!!), and it being stupid summer hot in the apt has severely limited the bakeage going on in my life.

Never fear, a birthday has once again struck the scene!

My darlin boyfriend has retuned home and obviousllllyyy I wasn’t' going to let the heat and all of my other excuses prevent me from birthday caking!

Summer is a special place in Massachusetts. We’re not California. We don’t cheat and get spoiled with delicious local produce all year round (jerks). So when things are in season, you horde them…enjoy them.

Therefore I chose to make this delicious berry cake!

It’s a vanilla butter cake with blueberries baked INSIDE (um giant blueberry muffin cake?) with a – get this – lemon whipped cream, cream cheese frosting, and of course, decorated with more berries.


The cake originally comes from Joy the Baker (sensing a theme?), but I upped the berries in the cake and chose a different frosting, and most likely didn’t measure as accurately. I’m sure you could use whatever berries are in season around you, or even something like peaches, although I would be careful how much water your fruit would add to the cake (either macerate the fruit or try adapting with more flour)

Big Berry Birthday Cake

(or giant blueberry muffin cake) 

from Joy the Baker

2 sticks unsalted butter, softened to room temperature

1 3/4 cups granulated sugar

4 large eggs

1 cup milk (the higher the fat, the more delicious)

1 Tablespoon vanilla extract

1/2 vanilla bean, seeds scraped out ( I didn’t use this but it would be SO good)

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 Pint blueberries plus more berries of any type to decorate wtih

Preheat oven to 350 degrees F.  Butter and flour two 8-inch round baking pans WELL and set aside.  DO THIS! Otherwise your muffin-like cake will end up sticking to the pan and you will break it trying to get it out and then you will glue it back together with frosting and then it will break and fall into your boyfriends lap when he is sitting on your very slanted porch. (don’t worry…he caught it and ate it)


Cream the butter and sugar on medium speed for 3 to 5 minutes or until light and fluffy.  Add the eggs, one at a time, beating for one minute after each addition.  

In a small bowl whisk together flour baking powder and salt.  

In a separate small bowl combine the milk, vanilla extract and vanilla seeds (if using).  

Alternate adding the flour mixture and the milk mixture in three batches, starting and ending with the flour.  When the batter is just combined, shut off the mixture and thoroughly incorporate the dough with a rubber spatula. the batter should be this awesome fluffy light texture. DON’T beat it too much. Carefully add in roughly a pint or less (I used about a big handful under) of blueberries, and barely mix in.

Divide the batter between the two pans.

Bake for 35 to 40 minutes, or until a pale golden color, and a skewer inserted in the center of the cake comes out clean.  

Let the cakes cool in the pan for 15 minutes, and continue on a wire rack.  Frost and berry only when cakes are completely cool.  


Lemon-Whipped Cream-Cream Cheese Frosting

1 lemon zested and juiced

1 Pint of whipping or heavy cream

8 oz of cream cheese

1 Tbs of sugar

1 splash of vanilla extract

pinch of salt

In a chilled bowl, beat together all ingredients except for the heavy cream. Once everything is nicely mixed, beat in the cream until stiff (but not too stiff!) peaks form. Chill until ready to frost. (isn’t whipped cream easy?)


To assemble the cake, cut berries (if using something like strawberries to decorate) into pretty slices. Frost bottom layer and cover with berries of choice. Stack top cake layer and cover with remaining frosting. Decorate with berries. Impress everyone with deliciousness!


So good! It was summery and wonderful.


Happy birthday Sam!


1 comment:

  1. Leah, don't be jealous about my nonstop fresh produce!