We’ve outlined all the ingredients and directions for you to make the perfect Blueberry Night Fury Cake. This dish qualifies as a Intermediate level recipe. It should take you about 4 hr 10 min to make this recipe. The Blueberry Night Fury Cake recipe should make enough food for 16 servings.
You can add your own personal twist to this Blueberry Night Fury Cake recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Blueberry Night Fury Cake recipe.
Ingredients for Blueberry Night Fury Cake
- Nonstick baking spray, for cake pans
- 2 cups cake flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1 1/4 cups buttermilk
- 1 tablespoon vanilla bean paste
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup fresh or frozen blueberries
- 1 cup sugar
- 5 large egg yolks
- Finely grated zest of 4 lemons
- 1/3 cup fresh lemon juice
- 1 stick (8 tablespoons) unsalted butter, chilled, cut into cubes
- 5 cups confectioners’ sugar
- 1/2 cup pasteurized liquid egg whites
- 2 tablespoons vanilla extract
- 2 pounds (8 sticks) unsalted butter, at room temperature
Directions for Blueberry Night Fury Cake
- For the cake: Preheat the oven to 375 degrees F. Spray two 9-inch round cake pans with nonstick baking spray.
- Sift the cake flour, baking powder and salt into a bowl, then whisk to combine. Whisk the buttermilk and vanilla bean paste together in a liquid measuring cup until smooth. Combine the butter and sugar in the bowl of a stand mixer and beat on medium-high speed until creamy, about 2 minutes. Add the eggs to the mixer; reduce the speed to low and alternately add the flour mixture and buttermilk mixture until just incorporated. Add the blueberries and fold gently with a rubber spatula until just combined.
- Divide the batter between the prepared cake pans and smooth the tops. Bake the cakes until golden on top and a toothpick inserted in the middle of each comes out clean, 25 to 30 minutes. Transfer the cake pans to a cooling rack, let cool for 10 minutes, and then invert onto the rack and unmold the cakes from the pans. Flip the cakes right-side up and let cool completely.
- For the filling: Place a metal bowl on top of a saucepan filled with 1 inch of water so the bowl fits snuggly inside the pan without touching the water. Remove the bowl from the pan and bring the water to a boil. Combine the sugar, egg yolks, lemon zest and juice in the bowl and whisk until smooth. Reduce the heat to medium-low, set the bowl over the simmering water and cook, stirring constantly, until thickened, about 8 minutes. Remove the bowl from the heat and slowly whisk the butter, one piece at a time, into the curd until melted and smooth. Let the curd cool to room temperature, then refrigerate for at least 2 hours. (Makes approximately 1 cup.)
- For the buttercream: Combine the confectioners’ sugar, egg whites and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until all of the sugar is absorbed, then increase the speed to high and beat until light and fluffy, about 8 minutes. Reduce the mixer speed to medium-low and add the butter, 1 tablespoon at a time, waiting until each tablespoon is absorbed before adding the next. Beat until smooth; the mixture will look curdled at first but then will come back together once all the butter is added. Scrape down the sides of the bowl, then beat on high speed until fluffy and smooth, about 2 minutes.
- To assemble: Shave the cake layers down to a level surface with a serrated knife, then cut each in half to torte, using a turntable if available. Divide the filling into thirds and spread liberally between each cake layer. Ice the cake with a thin layer of the buttercream to crumb coat, then chill for 15 minutes. Frost to your liking with the remaining buttercream, and enjoy!
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Blueberry Night Fury Cake recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Blueberry Cake
- Blueberry – See textBlueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries. Commercial blueberries—both wild (lowbush) and cultivated (highbush)—are all native to North America. The highbush varieties were introduced into Europe during the 1930s.Blueberries are usually prostrate shrubs that can vary in size from 10 centimeters (4 inches) to 4 meters (13 feet) in height. In commercial production of blueberries, the species with small, pea-size berries growing on low-level bushes are known as “lowbush blueberries” (synonymous with “wild”), while the species with larger berries growing on taller, cultivated bushes are known as “highbush blueberries”. Canada is the leading producer of lowbush blueberries, while the United States produces some 40% of the world supply of highbush blueberries.
- Cake – Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
- Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
- Lemon – The lemon (Citrus limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
- Low Sodium
