A Country Cake With Blueberry Jam & A Slightly Lemon Buttercream Frosting

The first cake that I think looks like a wedding cake!

I had a piece with a glass of champagne, it was amazing!

I am so thankful for all of the feedback that I receive back about my cakes.  I learn a lot and I get inspired from different recipe recommendations. This cake was adapted from a Food & Wine article about wedding cakes and drink pairings, so thanks Cindy for the inspiration!  I love this cake.  It reminds me of a blueberry muffin recipe that I would always make as a treat for my family!  So this cake is all about the groom!  The filling is a homemade blueberry jam, which is so easy and fun to do.  Lemon, blueberry, and champagne take toasting the bride and groom to a whole new level!

 

Ingredients:

For The Cake:

2   cups all-purpose flour

4   Tablespoons cornstarch

1/2  teaspoon baking soda

1/2  teaspoon salt

12   Tablespoons unsalted butter, softened

1 1/2  cups sugar

4   large eggs

1/2  cup plus 4 Tablespoons sour cream

1   teaspoons lemon zest

1-2   teaspoons pure vanilla extract, according to taste

1/4  cup blueberry jam

 

For The Frosting:

1   cup unsalted butter, softened

4   cups confectioner’s sugar

3 to 4   Tablespoons milk

1 to 2   teaspoons fresh lemon juice

 

Preparing The Cake:

1.   Grease and flour 2 8″ cake pans.

2.   In a bowl, sift together flour, cornstarch, baking soda, salt, and set aside.

3.   Using an electric mixer, cream together the butter and sugar.

4.   Add the eggs, one at a time until well combined.

5.   Add the sour cream, lemon zest, and vanilla, mixing well.

6.   Add the dry ingredients and mix until well combined.

7.   Divide the batter between the cake pans and bake at 350 degrees for 30 – 35 minutes or until a cake tester comes out clean when inserted.  Every oven is different, I start checking after 20 minutes.

8.   When done, remove from the oven and let cool slightly before turning out onto a cooling rack.

9.   Cool completely before frosting.

 

Preparing The Frosting:

1.   Cream together butter and confectioner’s sugar.

2.   Add milk one Tablespoon at a time until desired consistency.

3.   Add the lemon juice one teaspoon at a time until desired taste.

4.   Frost cake, using a layer of blueberry jam and frosting.

Note:  To make blueberry jam, combine 1 pint of blueberries and 1 or 2 Tablespoons of fresh lemon juice in a small saucepan and bring to a slight boil.  Turn to low and let thicken until desired consistency.  Cool before using.

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