Ingredients

The following ingredients have 11 Servings
  • Vanilla Cake
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 8 oz unsalted butter (softened)
  • 2 cups sugar
  • 5 egg whites (room temperature)
  • 1/2 cup sour cream
  • 3/4 cup whole milk
  • 2 1/2 tsp vanilla extract
  • Cream Cheese Icing
  • 12 oz cream cheese (softened)
  • 6 oz unsalted butter (softened)
  • 1 1/2 lbs confectioners sugar
  • 3 tsp vanilla extract
  • Sugared Blueberries
  • 1 egg white
  • 1 pint fresh blueberries
  • 1 cup superfine sugar

Instruction

  • Vanilla Cake: Preheat the oven to 350 degrees. Grease two 9-inch round cake pans and cut out two parchment rounds to line the bottom of the pans. Set aside.
  • Sift together the flour, baking powder, baking soda and salt. Set aside.
  • Beat the butter with an electric mixture on high. Gradually add in sugar and beat until fluffy, about 2 mins.
  • Add the egg whites and beat until well blended, about 2 mins, then add in the sour cream and beat until combined.
  • Add in one third of the flour mixture and mix until just combined.
  • Add one half of the milk, mix until combined. Continue with the flour, milk and finish with the flour. Don't overmix.
  • Stir in the vanilla.
  • Pour into prepared pans and bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
  • Cool cake in pans for about 10 minutes, then remove from pan, peel off the parchment rounds and finish cooling on a wire rack.
  • Cream Cheese Icing: Beat the butter and cream cheese together. Slowly add in the confectioners sugar and beat until fluffy.
  • Mix in the vanilla.
  • Sugared Blueberries:Beat one egg white on high until stiff peaks form.
  • Toss in the blueberries. Remove the blueberries a few at a time and toss in the sugar.
  • Place the blueberries on a parchment lined sheet tray to dry. They should be hardened and ready in a couple of hours.
  • Putting it all together: Slice the top off of each cake to create a nice, flat surface.
  • Divide each cake in half to create four layers.
  • Place one layer (save your best for the top layer) on a cake plate and top with one fourth of the cream cheese icing.
  • Repeat two more times and finally top with the last cake layer. Run a large offset spatula around the cake to smooth. It should look rustic and not too perfect.
  • Ice the top of the cake with the remaining icing and top with the sugared blueberries (you will probably have a handful or two left over.)