Blueberry Cake

Name: Blueberry Cake
Ingredients: 4 eggs separated; 1/2 vanilla bean seeds scraped out; 1/2 cup granulated sugar + 2 tbsp; 3/4 cup all purpose flour; 3/4 cup cornstarch; 1 teaspoon baking powder; 3 tablespoons butter melted; 1/2 pound blueberries + 3 tbsp pureed; 1 cup powdered sugar sifted; 1 pound cream cheese; 1 lemon zested and juiced

11 ingredients

2 steps

Ingredients

4 eggs separated
1/2 vanilla bean seeds scraped out
1/2 cup granulated sugar + 2 tbsp
3/4 cup all purpose flour
3/4 cup cornstarch
1 teaspoon baking powder
3 tablespoons butter melted
1/2 pound blueberries + 3 tbsp pureed
1 cup powdered sugar sifted
1 pound cream cheese
1 lemon zested and juiced

Directions

1

Preheat oven to 325°F. Grease and flour a 10 inch springform pan. Mix egg yolks and vanilla bean seeds. In a separate bowl, beat egg whites and 2 tbsp water, gradually adding 1/2 cup sugar and a pinch of salt. Fold into egg yolk mixture. Mix together flour, cornstarch and baking powder, sift over the egg mixture and gently fold in. Add butter, in batches. Mix 3 tbsp batter with pureed blueberries and fold into remaining batter until streaky. Transfer to prepared pan and smooth. Bake for 25 mins, or until a skewer comes out clean. Allow to cool in pan for 3 hours.
2

To finish, beat powdered sugar with cream cheese for 5 mins until soft and spreadable. Fold in lemon zest. Remove cake from pan and cut in 1/2 horizontally. Spread 1/3 of cheese mixture over bottom cake and press second cake gently on top. Spread with remaining cheese mixture. Place lemon juice, 1/2 lb blueberries and remaining sugar in a saucepan and simmer gently for 10 mins. Allow to cool then spread over top of cake.