Blossom Hill Blueberry Cake

Blossom Hill Blueberry Cake 🫐🍰(gluten free Version)

Welcome to episode 2 of my Bloom & Brew series! Today we made a Blossom Hill Blueberry Cake with lemon buttercream. It’s moist, jammy, and FULL of spring flavors. Not to brag, but I’ve been told it’s my “best dessert to date!” Surely, it will help Charlotte win over her small town.

What do you think Charlotte should do to win over the Blossom Hill residents?

Better Vanilla boxed cake:

1 box of vanilla cake, I recommend (and used) King Arthur Gluten Free (do not follow ingredients needed on box though)

2 eggs

1 stick of room temp butter

1/4 cup Greek yogurt

3/4 cup milk

1 tbs vanilla extract

2 tbs apple sauce

Instructions:

1. Pour box into a bowl

2. Add eggs all the wet ingredients

3. Mix until smooth

4. Bake 350 per box instructions

5. Let cool, refrigerate over night.

Filling: vanilla simple syrup and blueberry jam of choice

Frosting:

3 sticks of butter, room temp

5 cups of powdered sugar

1 tbs heavy whipping cream

1 tbs cream of tartar

1/4 cup milk

Zest of 1 lemon

Instructions:

1. Using an electric mixer, beat the butter until creamy.

2. Slowly incorporate the powdered sugar

3. Then add cream of tartar and mix thoroughly.

4. Add milk and heavy whipping cream, mixing until smooth

5. Zest lemon into the frosting. (Do NOT add juice!!!) then softly fold it into the frosting.

Enjoy!