Being newlyweds has its perks. The biggest one for Mike and I is seeing each other more than a weekend or two a month and not having to drive the dreaded few hours to do so.
Another perk is using all the fun, new kitchen gadgets and serveware we received as gifts. I recently took inventory and realized there were a bunch of things we haven’t broken in yet.
This recipe came from my desire to put two of those items to use: a ring mold (bundt pan) and a cake stand. Plus blueberries are abundant at the local farmers market now. I’d call that a win-win situation.
This cake is good… I mean really good: spongy and moist in texture – think melt in your mouth, no crumbs on the plate; rich in flavor, reminiscent of a sugar cookie; with bursts of juicy blueberries both in the cake and on top; and decadent cream cheese frosting.
The cake and the frosting have just the right amount of sweetness. In fact, this might be my go-to cream cheese frosting recipe from now on. It was that good.
Blueberry Cake with Cream Cheese Frosting
Adapted slightly from The Hummingbird Bakery Cookbook
Makes 12-16 Servings
The set-up: Original recipe (*My Adjustments with notes to follow)
For the cake:
- 3 sticks unsalted butter, at room temperature
- 1¾ cups sugar
- 6 eggs
- 1 teaspoon pure vanilla extract
- 3½ cups all-purpose flour
- 2 tablespoons plus 2 teaspoons baking powder
- 1 cup sour cream (*light sour cream)
- 1 pint fresh blueberries (washed and dried), plus extra to decorate (*2 1/3 cups blueberries)
- Confectioners’ sugar to decorate
For the cream cheese frosting:
- 4 2/3 cups confectioners’ sugar, sifted (*4 cups)
- 6 tablespoons unsalted butter, at room temperature
- One 8 ounce package cream cheese, cold (*light cream cheese)
- 1 teaspoon pure vanilla extract (*vanilla bean paste)
Preheat oven to 325°F. Grease a 10-inch ring mold* and dust with flour. Tip: Use the leftover grease from the butter wrappers. *See below note about the size of ring mold.
Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk). Cream until light and fluffy, about 5 minutes.
Add the eggs one at a time, mixing well and scraping the sides of the bowl with a rubber spatula after each addition.
Beat in the vanilla extract, flour, and baking powder until the flour is just incorporated. Add the sour cream and mix well until all ingredients are combined and the mixture is light and fluffy. Do not overmix.
Gently stir in the blueberries by hand until evenly dispersed.
Pour the batter into the prepared ring mold and smooth over with a palette knife making sure all sides are even (I used the back of the spatula).
Bake for 40 minutes or until golden brown and the cake bounces back when touched or skewer comes out clean (I baked for 45 mins.).
Let the cake cool slightly in the mold before turning out onto a wire rack to cool completely (I ran a knife around the edges to make removing easier).
For the cream cheese frosting:
- Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-low speed until the mixture comes together and is well mixed (about 3-4 minutes; it will still be powdery).
- Add the cream cheese and vanilla extract/vanilla bean paste. Beat until completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. Keep an eye on it and do not overbeat, as it can quickly become runny. Leave at room temp until time to frost the cake.
Lofty Bites’ Notes
Ring mold size: Since I used a 9.3 inch ring mold (smaller than the recipe called for), I didn’t want the cake to overflow so I filled the mold ¾ full and made 8 cupcakes with the remaining batter. The cake puffed up nicely and if there was any more batter it would have overflowed.
Extra Batter Cupcakes: I waited until the cake came out of oven before putting in the cupcakes. I baked the cupcakes for 18 mins. at 325°F, until the tops were golden brown. Cool the same way as the cake.
New meaning of light & fluffy: I usually beat butter and sugar for about 2-3 minutes and consider that “light and fluffy.” Trust me – those extra few minutes really make a visible difference in the consistency of the batter. Lesson learned: Be patient and wait those 5 minutes!
Variations: You could make the cake with or without the frosting (but why would you!). Add ½ to 1 teaspoon grated lemon peel to make lemon cream cheese frosting. I added an extra 1/3 cup of berries and you could probably add even more.
Secret weapon: I love using vanilla bean paste in place of vanilla extract. It gives a more intense flavor to any baked good, and there’s something so authentic about seeing the dark flecks in the finished dessert. I get my vanilla bean paste at Williams-Sonoma, but you could probably find it at any specialty food shop.