Blueberry Crème Fraîche Layer Cake
This cake balances the delicately sweet flavors of fresh blueberries and the subtle tang of crème fraîche. For added depth of flavor, the batter is infused with vanilla extract and perfumed with lemon zest. Using cake flour instead of all-purpose flour makes a more tender cake since it’s made from soft wheat, providing an ideal amount of protein and giving this cake the perfect structure. The result is wonderfully complex in both taste and texture.
Blueberry Crème Fraîche Layer Cake
Makes 1 (9-inch) cake
Ingredients
1 cup (227 grams) unsalted butter, softened2 cups (400 grams) granulated sugar1 tablespoon (3 grams) lemon zest4 large eggs (200 grams), room temperature1½ teaspoons (6 grams) vanilla extract3 cups (375 grams) plus 2 tablespoons (14 grams) cake flour*, divided2¼ teaspoons (11.25 grams) baking powder½ teaspoon (1.5 grams) kosher salt8 ounces (226 grams) crème fraîche, room temperature2 cups (280 grams) fresh blueberriesCrème Fraîche Buttercream (recipe follows)Garnish: fresh blueberries
Instructions
Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together 3 cups (375 grams) flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with crème fraîche, beginning and ending with flour mixture, beating just until combined after each addition.
In a small bowl, toss together blueberries and remaining 2 tablespoons (14 grams) flour until well coated.
Transfer half of batter (about 710 grams) to a large bowl; fold in ¾ cup (105 grams) blueberries. Fold ¾ cup (105 grams) blueberries into remaining batter in mixer bowl. Pour into prepared pans, smoothing tops with an offset spatula. Top with remaining ½ cup (70 grams) blueberries (¼ cup or 35 grams each).
Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Level cooled cake layers, if desired. Place 1 cake layer on a serving plate. Spread 2 cups (373 grams) Crème Fraîche Buttercream on cake layer, and top with remaining cake layer.
Transfer 1 cup (187 grams) Crème Fraîche Buttercream to a pastry bag fitted with a French star piping tip (Ateco #865). Spread remaining buttercream on top and sides of cake. Pipe buttercream around top edges of cake as desired; garnish with blueberries, if desired. Cover and refrigerate for up to 3 days.
Notes
*We used King Arthur Cake Flour.
Crème Fraîche Buttercream
Makes about 9 cups
Ingredients
2 cups (454 grams) unsalted butter, softened1 tablespoon plus 2 teaspoons (5 grams) lemon zest1⅓ cups (308 grams) crème fraîche, softened2 teaspoons (8 grams) vanilla extract1¼ teaspoons (3.75 grams) kosher salt8 cups (960 grams) confectioners’ sugar
Instructions
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and lemon zest at medium speed until soft. Add crème fraîche and vanilla, and beat until well combined. With mixer on low speed, add confectioner’s sugar, 1 cup (120 grams) at a time, beating until well combined after each addition. Increase mixer speed to high, and beat until fluffy, 1 to 2 minutes. Use immediately.
Notes
*Pro Tip
If Crème Fraîche Buttercream appears to have a grainy consistency or looks as if it’s separating during mixing, cover with plastic wrap, and let stand at room temperature for 15 to 30 minutes. Continue whipping until the mixture is smooth and comes together.
The post Blueberry Crème Fraîche
Layer Cake first appeared on Bake from Scratch.