We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Sky-High Blueberry Buttermilk Cake
Spring 2023
In this dreamy dessert, layers of tangy blueberry buttermilk cake are stacked high with an Italian-style buttercream. If you’re new to this kind of icing, make sure the egg whites are fully at room temperature before slowly incorporating the butter to get a proper emulsification. This process can’t be rushed.
Serves 6 to 8
CAKE
3/4 cup (175 mL) unsalted butter, at room temperature, plus extra for greasing pans
3 cups (750 mL) all-purpose flour, plus extra for dusting pans
1 1/2 tsp (7 mL) finely grated lemon zest
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1 1/2 cups (375 mL) granulated sugar
3 large eggs
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) shaken buttermilk
1 cup (250 mL) frozen blueberries (do not thaw!)
ITALIAN-STYLE BUTTERCREAM
1/4 cup (60 mL) good-quality blueberry jam
3 large egg whites
1 1/2 cups (375 mL) granulated sugar
1 1/2 cups (375 mL) unsalted butter, cut into 1-tbsp (15-mL) pieces, at room temperature
1/2 tsp (2 mL) vanilla extract
Edible flowers to garnish (optional)
1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
2. Generously butter three 6-inch (15-cm) round metal cake pans. Line bottoms with parchment. Dust sides with flour, tapping out excess. Set aside.
3. In a medium bowl, whisk flour, lemon zest, baking powder, baking soda and salt.
4. Separately, using a stand mixer fitted with a paddle, beat sugar and butter on medium speed until light, about 1 minute. Add eggs on low speed, one at a time, scraping down sides if needed, just until combined. Add vanilla extract. Add flour mixture to butter mixture in three stages, alternating with buttermilk in two stages. Add frozen blueberries on low speed just until combined. Divide batter evenly between prepared pans; smooth tops.
5. Bake on middle rack until a toothpick inserted into centres comes out clean, 45 to 50 minutes. Transfer to a wire rack and let cool 10 minutes. Turn out onto rack, remove parchment, and let cool completely, about 90 minutes.
6. For the buttercream, set a fine-mesh sieve over a small bowl, then add blueberry jam. Using a metal spoon, press through the sieve to remove any solids. Set aside.
7. Using a stand mixer fitted with a whisk, beat egg whites on medium-high speed until thick and white, 4 to 5 minutes.
8. Meanwhile, without stirring (this prevents sugar from forming crystals), combine sugar with 1/3 cup (80 mL) water in a small saucepan set over high heat. Cook until mixture reaches 240°F (115°C) on a candy thermometer. Watch carefully!
9. Reduce speed of mixer to medium. With motor running, carefully pour cooked sugar syrup into egg whites in a slow stream along the sides of the bowl. Continue to whisk until cooled to room temperature, at least 15 minutes (mixture must be fully cooled before proceeding to next step).
10. With motor running, add butter to cooled egg-white mixture, 1 tbsp (15 mL) at a time, until fully incorporated after each addition, this should take up to 6 minutes total. Continue whisking until buttercream is very smooth and fluffy, about 2 minutes more. Scrape down sides of bowl, then whisk in vanilla and reserved jam.
11. When cakes are completely cool, trim tops to level. Set one cake on a cake stand. Spoon just enough frosting to cover with a thin layer. Spread evenly to edges. Stack with a second cake to make another layer, then continue with frosting. Repeat with remaining cake, spreading frosting all around top and sides to cover. Decorate with flowers, if using. (Cake can be chilled for up to 2 days. Let come to room temperature before serving.)
Serves 6 to 8
