Vanilla Layer Cake with Blueberry Cardamom Curd

• Vegetarian

• Produce

  • 1 cup Blueberries

• Refrigerated

  • 5 Eggs
  • 2/3 Recipe blueberry cardamom curd

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 cup Confectioners' sugar
  • 3 cups Flour
  • 1/2 tsp Salt
  • 3 cups Sugar
  • 2 tbsp Vanilla extract
  • 1/2 cup Vegetable shortening

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk
  • 2 cups Heavy cream

Found on bunsenburnerbakery.com

Description

Ingredients

• 1 cup butter, softened
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 eggs, room temperature
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons vanilla extract, divided
• 1 cup blueberries, plus more for decorating
• 2 cups heavy cream
• 1/4 cup confectioners sugar
• 2/3 recipe blueberry cardamom curd

Directions

• Preheat oven to 350°F.  Line three 8-inch round cake pans with parchment paper, then spray parchment paper with nonstick baking spray.In the bowl of an electric mixer, beat together the butter and shortening until light and fluffy.  Add in the sugar, one cup at a time, followed by the eggs, also one at a time.In a small bowl, stir together the flour, baking powder, and salt.  Add half of this mixture to the butter and eggs and beat until just combined.  Pour in the milk and 1 tablespoon of the vanilla extract, mix to combine, and follow with the remaining flour.  Beat until just combined and no lumps remain.Divide the cake batter between the three prepared pans.  Add blueberries to one of the pans, gently pushing the blueberries down into the batter.  Bake for 35-40 minutes, until a tester inserted into the center comes out with a moist crumb.  Remove from the oven, allow to cool in the cake pans for 5 minutes, then turn out onto a wire rack to cool completely.While cakes are cooling, prepare the whipped cream.  Add the cream to a large, cold mixing bowl.  Using an electric mixer with the whisk attachment, beat at medium speed until the cream begins to thicken.  Add the confectioners sugar and remaining tablespoon of vanilla to the bowl, then increase the speed to medium high and continue to whisk until the cream holds a stiff peak, an additional 5-7 minutes.Spread a thin layer of whipped cream on the bottom of a cake plate to help prevent the cake from sliding.  Place a plain layer of vanilla cake on the bottom, spread a thin layer of whipped cream on top, and add half of the blueberry curd.  Repeat with the blueberry layer of cake, followed by topping with a plain layer of cake.Spread a thin layer of whipped cream along the sides of the cake.  Blueberry curd will leak out and the whipped cream will tint purple — don’t worry! This will be covered.  Add a thin layer to the top of the cake and refrigerate for 30 minutes.Remove the cake from the refrigerator and use the remaining whipped cream to cover the sides and top of the cake.  Decorate with additional blueberries as desired.  Refrigerate cake until serving.