– 3 ½ cups All-purpose flour – 1 tablespoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter room temperature – 1 ¾ cup White granulated sugar – 1 teaspoon Pure vanilla extract – ½ cup Sour cream room temperature or you use plain yogurt – 4 Large eggs room temperature – 1 cup Buttermilk room temperature – 1 ¼ cup Frozen wild blueberrie – 1 tablespoon All-purpose flour – 1 lb Blueberries use fresh or frozen – ½ cup White granulated sugar – ⅓ cup Water – 2 tablespoon Lemon juice – 1 tablespoon Cornstarch – 2 cups Unsalted butter room temperature – 2 cups Powdered sugar sifted – 1 teaspoon Pure vanilla extract – 2 tablespoon Blueberry sauce – ½ teaspoon Salt – 1 oz Ground freeze dried blueberries Optional
Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick. Spray again and line bottoms with 8-inch parchment circles.Sift flour, baking powder, soda, and salt in a medium bowl.
1
Mix butter and sugar for 3 minutes on high. After scraping the bowl, add vanilla, sour cream, and eggs. Medium-mix until combined.Mix ⅓rd dry ingredients and half buttermilk on low speed.
2
Mix in another ⅓rd of dry ingredients and remaining buttermilk. Finish using dry ingredients.Stop the mixer and add blueberries. Use a rubber spatula to fold.Pour into three cake pans equally. Bake until toothpick inserted comes out clean, 22-25 minutes.
3
Rest cakes in hot pans for 10 minutes. Transfer to cooling rack. Cool completely before decorating.Mix blueberries, sugar, water, lemon juice, and cornstarch in a medium saucepan. Cook on medium until juices escape and simmer.
4
Cook until thickened. Approximately 5 minutes. Pour into heatproof dish. Cool it fully in the fridge. Place in freezer to chill quicker.Sift powdered sugar into a large basin. Set aside.Beat butter for 3 minutes on high with a mixer.
5
Light and airy. Mix half the powdered sugar slowly. Mix with remaining powdered sugar.Use vanilla, blueberry sauce, salt, and ground freeze-dried blueberries.
6
If blueberries are scarce, freeze-dried ones are optional. They provide taste and color if you have them. Mix slowly until mixed. Mix until creamy on high speed.
7
Cut unequal cake domes using a serrated knife. Frost your ornamental board. Place the first cake layer on the board. Frost the cake with ¾ cups of frosting. Icing the cake edges. Stir in ½ cup blueberry sauce.
8
Frost any cake cracks on the sides. Apply a light icing on the cake. Freeze for 15 minutes. The crumbs will stay in the cake.Finish frosting the cake. Freeze 10 minutes.Add the remaining blueberry sauce to the cake.
9