The Best Blueberry Cake

  • White Cake from Vintage Cakes via Julie Richardson
  • 1 1/three cups (five 1/3 ounces) sifted cake flour (sift the flour into the measuring cup)
  • 3/4 cup all-motive flour
  • 1 half of teaspoons baking powder
  • 1 teaspoon kosher salt
  • four oz. (1 stick) unsalted butter, at room temperature
  • 2 cups sugar
  • 1/three cup canola oil
  • 1 tablespoon vanilla extract
  • 4 egg yolks, at room temperature
  • three complete eggs, at room temperature
  • half cup buttermilk, at room temperature
  • half cup heavy cream, bloodless

Blueberry sauce:

  • 6 cups blueberries, sparkling or frozen
  • half cup sugar
  • 1/4 cup cornstarch
  • zest of half of lemon

Blueberry icing:

  • 1 pound (approximately four cups) powdered sugar, sifted (sift after measuring)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 tablespoon vanilla
  • Pinch salt


To bake the cake:

  1. Preheat oven to 350°F. Butter two 8-inch cake pans and line with buttered parchment.
  2. Whisk the flours, baking powder and salt collectively in a bowl.
  3. In a stand mixer, fitted with a paddle attachment, cream the butter and sugar collectively on medium velocity for approximately five mins. Scrape down the bowl. On low-pace slowly upload the oil and vanilla until combined. Mix inside the yolks and entire eggs one at a time, scrape down the bowl after every. Add the flour in three elements, alternating with the buttermilk, starting and ending with the flour.
  4. In a separate bowl whip the heavy cream to medium peaks. Fold the cream into the cake batter. Divide the batter equally into the cake pans.
  5. Bake for approximately 35 to 40 mins or till a tester comes out clean. Allow to chill on a rack.