Cardamom Cake with Blueberries & Buttercream

Birthdays are nature’s way of telling us to eat more cake. ~ Edward MorykwasCardamom Cake with Blueberries & ButtercreamHi friends! I celebrated my birthday just the other day. I took the day off and baked myself a delightfully spiced cardamom cake, layered with wild blueberry jam, covered with rich-lemony buttercream and topped with sweet blueberries. It doesn’t get much better than that. And it felt great to do some baking just for myself! It’s been so long since I’ve been in the kitchen (mostly because of our recent move and the fact that every kitchen item of ours is still tucked away for safe keeping in storage). But nothing was going to get in the way of some creative time and making this lovely cake decorated with blueberries!

Cardamom Cake with Blueberries & ButtercreamBlueberries (or “star berries” as they are sometimes refereed to) are so perfect this time of year.  Often known as the antioxidant super fruit, these tiny beauties can easily stand alone, but also lend themselves very well to dressing up a cake. Moreover, the protection they offer from cognitive decline is pretty impressive. A rich source of omega-3 fatty acids, blueberries are wonderful for maintaining memory and brain function. In fact, a study conducted by the US Department of Agriculture and Tufts University found that elderly individuals with early memory problems (and an increased risk of Alzheimer’s and dementia) who drank 17 ounces of blueberry juice daily for a 3 month period, displayed noticeable improvements in learning and word-list recall (a measure of short-term memory). Moreover, researchers from the University of California, San Francisco relayed that higher blood levels of omega-3 fatty acids are connected to a lower rate of telomere shortening (experts believe that telomere length may be a marker of biological aging) over 5 years in people with stable coronary artery disease.

Cardamom Cake with Blueberries & ButtercreamWith all the memory-aiding and anti-aging evidence blueberries tout, I think we should all start referring to them as “birthday berries!” So whether your birthday is just around the corner or down the road a bit, be sure to celebrate with a blueberry filled (and topped) cake! Please help me celebrate mine by grabbing a fork and a piece or two, won’t you?

Cardamom Cake with Blueberries & Buttercream

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Cardamom Cake with Blueberries & Buttercream

  • Author: Homegrown Provisions
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 1 cake 1x
  • Category: Cake
  • Cuisine: Birthday Cake, Special Occasion

Description

Celebrate your next birthday with this delightfully spiced cardamom cake, layered with wild blueberry jam, covered with rich-lemony buttercream and topped with sweet blueberries.


Scale

Ingredients

Cardamom Cake Layers

  • 3 eggs or flax eggs (1 flax egg= 1 tbsp of ground flax seeds + 3 tbsp of water, stir well and let sit)
  • 1/2 cup of Earth Balance Vegan Buttery Stick at room temperature (you may wish to substitute coconut oil here or regular butter)
  • 1 1/4 cups granulated sugar
  • 6 tablespoons of full fat coconut milk
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup of all purpose gluten-free flour (could be made with regular flour too)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cardamom

Filling

  • You favorite blueberry jam (store bought or homemade)

Buttercream Frosting

  • 1 cup (2 sticks) of Earth Balance Vegan Buttery Stick at room temperature (you may also substitute real butter here if you wish)
  • 3 cups powdered sugar
  • 1 tbsp full fat coconut milk
  • 2 tbsp of lemon juice
  • zest of 1 lemon

Instructions

Making the Cardamom Cake Layers

  1. Preheat the oven to 350°F.
  2. Prepare two 6-inch cake pans with a collar and bottom made from baking parchment.
  3. Beat the eggs and sugar until airy (about 3 minutes or so). Then add in the butter and beat well.
  4. Whisk the coconut milk with the vanilla, and add it to the egg mixture.
  5. Sift the flour, baking powder, and cardamom together in a separate bowl.
  6. Add the dry mixture to the egg/sugar mixture. And mix well. Then pour the cake batter evenly between the two cake pans.
  7. Bake for about 40 minutes or until a toothpick inserted into the center comes out clean.

Making the Buttercream Frosting

  1. In a large bowl (or stand mixer) beat the butter until well whipped.
  2. Add the powdered sugar, coconut milk and lemon juice. Beat slowly at first (to avoid a dust storm from the powdered sugar) then beat until well combined and fluffy.
  3. Fold in lemon zest.

Assembling the Cake

  1. Cool the cakes (in the pan) on a wire rack for about 10 minutes (or until the pans are cool enough to handle safely).
  2. Invert the cake pans and gently remove the layers. If you leave the layers too long in the pan, they will become soggy!
  3. Place one cake layer on a cake stand or large plate and spread generously with blueberry jam.
  4. Flip your other cake layer (bottom side up) and place on top of your first cake layer.
  5. Place cake layers in the refrigerator for just a few minutes to cool. (This will help your frosting from melting off the cake and to solidify your blueberry jam layer.)
  6. Remove from the refrigerator and frost the cake with buttercream.
  7. Top with blueberries and enjoy!


Notes

Adapted from Cardamom Cake with Blueberries from Lomelino’s Cakes

 

 

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