Receta Fresh Blueberry Cake #WeekdaySupper
This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. Fresh Blueberry Cake is one of the many cake creations in the cookbook Cake Magic! by Caroline Wright. Fresh blueberries, sweet vanilla syrup, and a fabulous cream cheese frosting make this cake an irresistible choice for any occasion!
I was recently given the opportunity through #WeekdaySupper and Workman Publishers to review the cookbook, Cake Magic! by Caroline Wright. This cookbook is not your ordinary cookbook. It is a highly-visual cookbook full of what Caroline calls "equations" that you can mix and match to "choose your own adventure" when baking your cakes. Her simple five-ingredient cake batter recipe (the foundation of each cake) is transformed into 100 different variations in the book. And you don't need to stop there, because you can mix and match your way to endless combinations! It's magical!
Besides the beautiful photos, well-written recipes, and use of common ingredients, you will find variations in the recipes to make all of the cakes gluten-free or vegan! So this book truly offers something for everyone! Another notable feature of this cookbook is that each working section; Cake recipes, syrup recipes, and frosting recipes is color coded and has a nifty ribbon bookmark with corresponding colors to mark your place. Go to the bottom of this post for a chance to win a copy of this book for yourself!
Read more about Caroline Wright and her cookbook, Cake Magic!, HERE!
My personal experience with Cake Magic!
I wanted to create some everyday magic for my family, so I opted to make this lovely Fresh Blueberry Cake bathed in vanilla syrup and topped with cream cheese frosting from the book.
If you are a fan of blueberries, this cake is for you! It's easy to make and super moist, thanks to the fresh blueberries and vanilla syrup. It's like a giant blueberry muffin, but in cake form.
Blueberries have been outstanding this summer. My local stores have been carrying berries from Michigan and they are super sweet and juicy. They were the perfect addition to this flavorful cake!
Fresh blueberry cake exceeded my expectations. It really turned out beautifully. My family agreed it was a spectacular cake. One that is special occasion worthy and one that is equally fit for a sweet ending to an everyday meal! It really does make a great ending to any weekday supper!
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Fresh Blueberry Cake By Renee's Kitchen Adventures
Recipe used with permission from Workman Publishing Company
Fresh blueberries and a homemade vanilla syrup make this cake outstandingly moist and delicious! Makes one 8 or 9-inch two layer cake (or one 10-inch bundt cake, one 13x9-inch sheet cake, or
24 cupcakes)
Ingredients
For Cake:
Unsalted butter, at room temperature, for greasing the pans
All-purpose flour, for dusting the pans
4 cups dry CAKE MAGIC! CAKE MIX (see below)*, whisked well before measuring 1 tsp. baking powder
½ cup full-fat plain yogurt (preferably not Greek yogurt)**
1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil
1/4 cup water 4 large eggs, at room temperature 1 cup pureed fresh blueberries
For Vanilla Syrup:
1/2 cup granulated sugar 1/2 cup water
pinch of salt 1 tablespoon pure vanilla extract OR the seeds scraped from 1 split vanilla bean
For Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, at room temperature 3 ounces cream cheese, at room temperature
pinch of salt
4 cups (one 16-ounce box) confectioners' sugar 1/2 tsp. pure vanilla extract 1 tsp. baking powder
Instructions
Preheat oven to 350 degrees F. Butter the bottom and sides of two round 9" layer pans. Dust with flour to coat, then invert and tap out excess. To make cake: Whisk together the CAKE MAGIC! CAKE MIX and 1 tsp. baking powder. Stir in yogurt, oil, water, and eggs until moistened and no lumps remain. (Be careful not to over mix.) Stir in the pureed blueberries. Divide the batter between the prepared pans. Bake until the layers are evenly golden on top and a few moist crumbs cling to a skewer inserted in the center of the cake, 40 - 45 minutes. (You can make vanilla syrup while cakes bake.)
To make vanilla syrup: Combine 1/2 cup granulated, 1/2 cup water and pinch of salt in a small saucepan. Heat over medium-high heat bringing to a boil. Boil for about 5 minutes. Stir to dissolve the sugar, then stir in vanilla and remove from heat. Set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature. Vanilla syrup will keep in refrigerator for up to 1 week. Reheat it in a small saucepan over low heat before using.
Remove the cakes from the oven and pierce in one inch intervals the top of the cakes with a skewer or knife. Pour or generously brush the vanilla syrup over the hot layers, dividing it as evenly as you can. Transfer the soaked layers (while still in their pans) to a wire rack to cool completely. When they are cooled and no longer wet to touch, one or two hours, carefully turn them out of their pans and assemble and frost. To make cream cheese frosting: Combine the butter, cream cheese, salt and 2 cups of the confectioners' sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes. Yield: 24 servings Prep Time: 00 hrs. 20 mins. Cook time: 00 hrs. 45 mins. Total time: 65 mins. Tags: Blueberry, blueberries, cake, cream cheese, vanilla, frosting, Cake Magic!, Caroline Wright *To Make CAKE MAGIC! CAKE MIX:
Yields 4 cups - (Enough for one 8- or 9-inch two layer cake, one 13 x 9-inch sheet cake, one 10-inch bundt cake or 24 cupcakes)
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 tsp. baking soda
3/4 tsp. baking powder
1 tsp. table salt (see Note)
Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring.
Note: It's important to use table salt in the cake mix; other types will eventually settle out of the mix.
**From page 126 in the book: "These recipes call for full-fat, plain yogurt. If you don't have any around, an equal amount of wither buttermilk or sour cream will work just fine. Strained yogurt, like Greek-style, is another decent substitute--just thin with a bit of milk or water to approximate the consistency of regular yogurt"
Printable Recipe
Check out all the other Cake Magic! Cakes the #WeekdaySupper Tastemakers have created this week!
Aug. 22 - Gluten Free Strawberry Lemon Cake by Family Foodie
Aug. 23 - Confetti Cake by That Skinny Chick Can Bake
Aug. 24 - Fresh Blueberry Cake by Renee's Kitchen Adventures (recipe above!)
Aug. 25 - Dream Cake by Hezzi-D's Books and Cooks
Aug. 26 - Best Blackout Cake by The Chef Next Door
Cake Magic! Giveaway!
Want to get your hands on this book and give your own friends and family a little taste of some magic? Enter via rafflcopter below for your chance to win your very own copy courtesy of Sunday Supper Movement and Workman Publishing Company! (Rules and terms of giveaway stated in rafflecopter widget below.)
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