Bright Blueberry Passionfruit Layer Cake for Spring Celebrations Recipe
This Bright Blueberry Passionfruit Layer Cake is a delightful springtime treat featuring moist layers of fluffy vanilla cake studded with fresh blueberries. It is frosted with a luscious passionfruit buttercream and topped with a vibrant blueberry glaze, making it perfect for celebrations and gatherings during the warmer months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: One 6-inch double layer cake, serves 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Scale
Cake
- 225 g Unsalted Butter, room temperature
- 225 g Caster Sugar
- 4 Large Eggs
- 225 g Plain Flour
- 4 teaspoons Baking Powder
- 3 tablespoons Milk
- 2 teaspoons Vanilla Extract
- 200 g Blueberries
Buttercream Frosting
- 110 g Unsalted Butter
- 500 g Icing Sugar
- 5 Passionfruit (pulp and seeds)
Blueberry Glaze
- 40 g Blueberries
- 50 g Icing Sugar
Instructions
- Preparation: Preheat your oven to 180°C (350°F). Grease and line two 6-inch round cake tins with parchment paper to ensure the cakes release easily after baking.
- Mixing the Batter: In a large mixing bowl, cream together the unsalted butter and caster sugar until pale and fluffy, about 3-5 minutes. This step is crucial for a light texture.
- Adding Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully mixed into the batter.
- Combining Dry Ingredients: Gradually fold in the plain flour along with baking powder, then add the milk and vanilla extract. Mix until just combined to avoid overworking the batter.
- Folding in Blueberries: Gently fold in the fresh blueberries to prevent them from breaking and coloring the batter too much.
- Baking: Divide the batter evenly between the prepared tins and bake for about 25 minutes, or until a skewer inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
- Making the Buttercream: Beat the unsalted butter and icing sugar until light and fluffy. Then, fold in the passionfruit pulp and seeds to incorporate the unique tropical flavor.
- Preparing the Blueberry Glaze: Cook the blueberries in a saucepan over medium heat until they release their juices. Strain the mixture through a sieve to remove seeds and pulp, then stir in the icing sugar until smooth and glossy.
- Assembling the Cake: Place one cake layer on your serving plate and spread a generous amount of passionfruit buttercream on top. Add the second layer and apply a thin crumb coat over the entire cake. Chill for at least 30 minutes to set.
- Final Frosting and Decoration: Cover the cake with the remaining buttercream smoothly. Drizzle the blueberry glaze around the edges for a stunning and flavorful finish.
Notes
- Room temperature butter and eggs help create a smooth batter and better texture.
- Be gentle when folding in blueberries to keep them whole and prevent discoloration of the batter.
- The passionfruit seeds add a nice texture to the buttercream but can be strained out if a smoother frosting is preferred.
- If passionfruit is unavailable, substitute with passionfruit puree or another tropical fruit puree for similar flavor.
- Store the cake covered in the refrigerator and allow it to come to room temperature before serving for the best flavor.
Keywords: blueberry cake, passionfruit cake, layer cake, spring dessert, fruit cake, buttercream frosting
