YOU CAN FIND PRINTABLE RECIPE HERE
2 & 1/2 cups unbleached, all-purpose flour
1 TBSP cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2/3 cup milk, room temperature
2/3 cup heavy cream, room temperature
2 teaspoons vanilla extract
2 & 3/4 cups vanilla superfine sugar *see note
1 & 3/4 sticks unsalted butter, room temperature
5 eggs, room temperature
1 & 1/3 cups fresh blueberries
Preheat oven to 325.
scraping down the sides and bottom of the bowl as needed.
On low-speed, add the flour in three additions,
Scrape down the bowl between additions. Once everything has been added, run the mixer for an additional 20 seconds on low.
Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds to let gravity do its thing, then, lift the pan off of the cake. Cool completely (or serve warm).
Before serving, dust with sifted powdered sugar.
(So when trying to get my cake out of the pan that I greased AND add floured, that was supposed to help it from sticking, Stuck really bad! So when I went to try to get the cake out of the pan the sides stuck to the pan. So my cake was not pretty so I tried to hide it with a LOT of powder sugar)
*To make the vanilla superfine sugar:
Place 3 cups of granulated sugar in the bowl of a food processor.
Scrape in the seeds of one vanilla bean. Process for about 1 to 1.5 minutes.
So I tried a little bite of this cake and I thought it was blah
So I decided to had a lemon glaze to it to add a little something extra, because lemon and blueberries go really well together!
– For the lemon glaze I juiced a couple of lemons in a small bowl and then stirred in spoonfuls of powder sugar until the glaze got a nice thickness, I didn’t measure anything I just did juice and sugar until the glaze was nice and thick and then drizzled it over the cake…
You can find the Printable recipe here : http://crazyjamie.com/?p=7413