Savor the Sweetness: Dreamy Blueberry Shortcake Cake!
Ingredients:
4 large eggs
1 cup buttermilk
2 1⁄2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
2 tsp vanilla extract
2 1⁄2 tsp baking powder
1/2 tsp salt
1 1⁄2 cups fresh blueberries (lightly dusted with flour)
1 cup unsalted butter (for frosting, softened)
3 cups powdered sugar
2 tsp vanilla extract (for frosting)
2 tbsp heavy cream (for frosting)
Pinch of salt (for frosting)
1/2 cup white chocolate, melted
3 tbsp heavy cream (for white chocolate drip)
Fresh blueberries (for garnish)
Edible flowers (roses, lavender, or pansies)
Directions:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans. In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Incorporate the eggs one at a time. Blend in the vanilla extract, then gradually incorporate the dry ingredients, alternating with the buttermilk. Gently fold in the blueberries. Distribute the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Allow the cakes to cool for 10 minutes in the pans, then transfer to a wire rack to cool completely. For the frosting, beat the butter until smooth, then gradually add powdered sugar, mixing in vanilla extract and heavy cream until fluffy. To assemble, place one cake layer on a stand, frost the top, place the second layer on top, and apply a semi-naked frosting finish to the entire cake. For the white chocolate drip, melt white chocolate with heavy cream until smooth, drizzle over the edges of the cake, and garnish with fresh blueberries and edible flowers. Slice and serve!
Prep Time: 25 minutes
Cook Time: 35 minutes
Nutritional Values: Approximately 350 calories per serving, with around 5g protein, 18g fat, and 50g carbohydrates.
Every slice is a reason to celebrate life's sweet moments!
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