Blueberry Cream Cakes

It’s hard to believe we're already into July but with the sun shining bright and the temperature gauge rising, it definitely feels like we are hitting our summer stride.  It's a season of long days and a chance to enjoy some relaxing evenings outdoors.  If you are still carrying on with the 4^th of July holiday weekend, these little cream cakes will add some more festivity to your table.   

This is a basic white cake recipe from Dorie Greenspan that I’ve baked into cupcakes.  The blueberries are simmered for just a few minutes to soften them and produce a nice flavorful compote.  The cupcakes are split and filled with whipped cream and sauced with the blueberries.  Easy peasy!

Have a great holiday weekend, everyone!

Bench notes:

- This is half the recipe for Dorie Greenspan’s Perfect Party Cake.  It makes a dozen cupcakes.  If you’d like to bake it as a 9” cake, bake it for 28 – 30 minutes.  Double the recipe for a two layer cake.

- Cake flour is important for a tender crumb.

- Dorie’s recipe calls for lemon extract but I used vanilla.

Blueberry Cream Cakes

Makes 12 cupcakes

Perfect Party Cake (1/2 recipe)

adapted from Baking:From my Home to Yours by Dorie Greenspan

1 cup + 2 tablespoons (4 1/2 oz) cake flour                                          

1 1/2 teaspoon baking powder                

1/4 teaspoon salt                                       

1/2 cup + 2 tablespoons (5 oz) milk @ room temperature   

2 egg whites (2 oz) @ room temperature

1 teaspoon lemon zest           

3/4 cup (5 1/4 oz) sugar                 

2 oz (4 tablespoons) butter @ room temperature

1/4 teaspoon vanilla extract 

Blueberry Compote

12 oz blueberries

3 tablespoons (39 grams) sugar

2 tablespoons (1 oz) water

1 teaspoon (3 grams) cornstarch

1 teaspoon cold water

1 teaspoon lemon juice

3/4 cup (6 oz) heavy cream

2 teaspoons (8 grams) sugar

1/2 teaspoon vanilla

Preheat the oven to 350 degrees.  Lightly grease a standard cupcake pan or line with cupcake papers.

Sift together the flour, baking powder and salt.

Whisk the milk and egg whites together in a separate bowl.

Zest the lemon into the sugar and rub together with your fingers until the sugar is moist and fragrant with the lemon oil.

Beat the butter with the sugar until light, about 3 minutes.  Add the vanilla and mix.  Add one-third of the flour mixture alternately with half the milk mixture, beginning and ending with the flour.  Scrape down the bowl.  Mix for about 2 minutes to combine thoroughly and aerate.

Portion the batter into the cupcake pan and smooth the tops.  Bake for 18 - 22 minutes or until cupcakes spring back to the touch or a tester inserted in the center comes out clean.  Place on a wire rack and cool for about 5 minutes, then run a knife around the sides of the cakes and remove.  Cool completely.

For the blueberries, place them in a saucepan with the sugar and water.  Simmer on low heat for 2 – 3 minutes.  Dissolve 1 teaspoon cornstarch in 1 teaspoon cold water and mix into the blueberries.  Stir and cook for another 2 – 3 minutes.  Remove from heat, add the lemon juice and set aside to cool and thicken.

Whisk the heavy cream, sugar and vanilla just until it forms soft peaks.

Cut the cakes in half horizontally.  Layer a good dollop of cream and blueberry compote and serve.