Directions

Blueberry Cake

1Preheat oven to 350 degrees. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.

2Sift together 3 cups cake flour, baking powder, and salt. Set aside.

3In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 4 minutes.

4With the mixer on low, add eggs one at a time. Mix well after each egg. Add vanilla.

5Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Do not over mix. Stop the mixer and scrape down the bowl.

6In a small bowl, gently toss blueberries with 2 tablespoons cake flour to coat. Using a spoon or spatula, gently fold blueberries into batter, being careful not to break berries.

7Divide batter evenly between the three 8″ round pans. Bake for 30-33 minutes, until toothpick inserted into center comes out clean.

8Let cool in pans for 5 to 10 minutes, then remove to wire rack to finish cooling.

9NOTE: If using frozen blueberries, do not thaw before mixing into cake batter. Avoid over mixing once the berries are added to prevent the cake batter from turning grayish-purple from their juices.

Blueberry Filling

1Using an electric mixer, beat all the ingredients together for 3-5 minutes or until light and fluffy.

Blue Frosting

1Using an electric mixer, beat all the ingredients together for 3-5 minutes or until light and fluffy.