Chelsea Consalo, executive vice president of Consalo Family Farms and Fresh Wave, Vineland, N.J., loves to bake cakes.
So, it comes as no surprise that she’s created a treat featuring her farm’s main crop: blueberries.
Here’s what she has to say about this dish:
“My blueberry cake has been perfected based on a recipe from www.zoebakes.com. She actually got her original cake recipe from a cookbook by Julie Richardson called Vintage Cakes.
The cake gets some of its rich flavor from heavy whipping cream that is folded in after the batter is made. The blueberry filling can be made ahead of time, covered and refrigerated. It’s super easy! It is made with blueberries, cornstarch, lemon zest and sugar. The icing is a standard buttercream and gets some of the blueberry filling added to it.
Some tips: Do not work with hot blueberry filling, hot cake, warm butter, etc. ... this cake will fall apart! If you make your filling while your cake is baking, make sure it cools to room temperature before using it. I recommend putting it in the refrigerator for a while.
Making this cake four layers is quite the task. You can always do two if you aren’t feeling up to slicing your cakes into layers! I also recommend doubling the recipe for the buttercream. Always better to have more to work with.
Click the image to download the recipe. Enjoy!
