I have created the most amazing thing in the world. /modesty.
But in all honesty, blueberry whipped cream is the most fantastic creation ever. So...DELICIOUS.
Mmm...watashi no ke-ki...
Blueberry Vanilla Cake with Blueberry Whipped Cream Frosting:
Cake:
2 cups flour
1 ½ cups sugar
3 tsp baking powder
½ tsp salt
½ cup butter or shortening
1 cup milk
1 tsp vanilla
4 egg whites
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees Fahrenheit. Grease two 8 or 9 inch round pans.
Combine dry ingredients in large bowl. Add butter (or shortening), milk, and vanilla. Mix on a low speed for about 1 minute. Scrape bowl and add egg whites. Mix on a medium speed until smooth and fluffy, about 1 minute. Fold in blueberries.
Pour batter into greased pans and bake for 30-35 minutes.
COOL COMPLETELY BEFORE FROSTING.
Frosting:
1 pint whipping cream
1 1/2-2 cups powdered sugar
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Start whipped cream in a mixer on setting 6 (medium-high) speed. Add in the powdered sugar and vanilla. Meanwhile, blend the blueberries until they’re in liquid form; pour this into the whipping cream as it mixes.
Mix until fluffy; whipping cream should form peaks.
Spread over cooled cakes, put in coffee or hot chocolate, etc.
2 comments:
Perhaps the cake would be even fluffier and lighter with cake flour?
Either way, it looks like the kind of dessert that can make you float away in blueberry bliss.
Perhaps. This cake comes out like a giant flat blueberry muffin. I tend to like dense cakes anyway but I'm sure that the whipped cream would be decadent on a pound cake or angel food type of cake.
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