Blueberry Layer Cake

Name: Blueberry Layer Cake
Prep time: 3 h
Cook time: 50 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 8 large egg yolks; 11 oz sour cream ((1 ⅓ cup), at room temperature); 1 TBSP vanilla extract; 16 oz cake flour ((4 cups)); 14 oz granulated sugar ((2 cups)); 1 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 12 oz unsalted butter (at room temperature); 2 TBSP cornstarch; 1 TBSP cold water; 16 oz blueberries ((about 3 cups) fresh or frozen); 4.67 oz granulated sugar ((⅔ cup)); ¼ cup fresh lemon juice (from 1 large lemon); 9 large egg whites (at room temperature); 1 lb unsalted butter (soft but still cool); 1 tbsp vanilla extract; 1/4 tsp salt; 3.5 oz cinnamon granola ((1 cup), optional); Assorted gel food coloring (I used Blue and Purple and recommend Americolor brand); Sprinkles (optional); Fresh blueberries (optional)

Instructions

Prep:3hCook:50min

This mile-high Blueberry Streusel Layer Cake is extra-tall, extra-gorgeous, and extra-delicious! It’s a twist on the usual blueberry cake recipe, with six moist rounds of sour cream cake, layered with fresh blueberry sauce and sprinkled with streusel in between. This cake is assembled using a "double barrel" method, meaning it is actually two cakes stacked on top of each other, with a cake board and dowels in the middle for extra support. Note that this cake's components and assembly require a lot of baking and chilling time, so be sure to read through the recipe before beginning and give yourself plenty of time for everything. Each component includes instructions for making it in advance, if you want to split the recipe up over several days.

Updated at: Sun, 24 Nov 2024 19:52:58 GMT