April 13, 2018
Blueberry Cream Cheese Layer Cake combo! Creamy layer of cheesecake sandwiched between two layers of wild blueberry sour cream cake and topped with cream cheese frosting! One slice will not be enough.
Blueberry Cake Ingredients:
Cream Cheese Frosting:
Preheat oven to 325 degrees. Line the inside of one 9-inch cake pan tightly with foil, pressing foil snugly into the bottom and up the sides of pan (foil will be used to remove cheesecake once cooled); set aside.
Whisk together flour and sugar. Add softened cream cheese and beat on low speed until smooth and creamy (avoid high speed beating it will incorporate air, make the batter fluffy, and may contribute to cracks). Add sour cream, vanilla, and beaten eggs; mix until well combined. Pour batter into prepared pan.
Place batter filled pan inside a larger pan (roasting pan, larger cake pan, etc.) and fill the larger pan with warm water halfway up the sides of the cake filled pan. Bake 1 hour. Turn heat off and leave cake in the oven for 30 minutes, without opening the door. After 30 minutes prop oven door open and allow cake to cool 30 minutes longer. Remove cake from oven, cool in the pan on a wire rack for 2 hours. Cover and refrigerate 4-5 hours to overnight.
Sprinkle frozen wild blueberries over the top of each batter filled cake pan. Gently press berries into the batter, swirling slightly. Bake approximately 25 minutes or until top springs back when touched and a toothpick inserted in center comes out clean.
Place cake, still in the pans, on cooling rack for 10 minutes. Remove cake from pan and finishing cooling on the racks. Once cooled, wrap cakes in plastic wrap and refrigerate 2-3 hours to overnight, or partially freeze (a good cold cake makes it easier to frost).
Place one blueberry cake layer on serving plate. Spread top with 1-cup frosting. Remove cheesecake from pan, partially pull back the foil and invert on top frosted blueberry cake. Carefully remove foil. Spread cheesecake with 1-cup frosting. Top with remaining blueberry cake. Spread sides and top with frosting (see note below).* Garnish with fresh blueberries. Store cake in refrigerator for up to 2-3 days.
Consider tinting 1-cup frosting with blue paste food color and pipe a bead border around top and bottom edge.; or swirl together blue and white frosting.
Trim rounded top off cakes as needed; stack cakes top side down.
Spread a thin layer of frosting over top and sides to seal in crumbs; refrigerate 1-2 hours or freeze 15 minutes.
Frost cake in layers; refrigerating between layers 1-2 hours or freezing cake 15-20 minutes.
Using dowels or skewers
- Build cake layers on a cardboard cake drum 1/4-1/2 inch thick.
- Measure dowel from the surface of the table to within 1/4-inch from the top of the cake. Cut the dowels.
- At even locations, force the skewers through cake layers and into the cardboard drum burying the top below the top of the cake. If needed, use a second dowel or taping with a hammer to force the dowel into the cardboard.
- Frost according to directions, or as desired.
Watch how to make this cake see Studio 5