Double Blueberry Cake with White Chocolate Frosting

Recipe by Jen Bates for Wyman’s

Ingredients:

Cake:

  • 1 cup Wyman’s Frozen Wild Blueberries, thawed
  • 1 cup buttermilk, room temperature
  • 5 large egg whites, room temperature
  • 2 tspn vanilla
  • 2 1⁄4 cup (320g) all purpose flour
  • 1 1⁄2 cup (297g) sugar
  • 1⁄2 tspn salt
  • 1⁄3 cup (60g) Wyman’s Dried Blueberry Powder
  • 1 1⁄2 sticks (170g) butter, room temperature

Frosting:

  • 8 oz (226g) white chocolate, roughly chopped
  • 3 sticks (339g) butter, room temperature
  • 1⁄2 tspn salt
  • 2 cups (226g) confectioner’s sugar

Drip (Optional):

  • 1⁄3 cup heavy cream
  • 6 oz (175g) white chocolate
  • Gel Food Coloring
  • Additional white chocolate for shavings (optional)

Directions:
Preheat the oven to 350°F, and prep 2 8” cake pans with nonstick spray and parchment paper.

  • Puree the thawed Wyman’s Frozen Wild Blueberries, they should be approximately 1⁄2 cup after pureeing.
  • In a medium bowl, whisk together the pureed blueberries, buttermilk, egg whites, and vanilla.
  • In a separate bowl, mix together the flour, sugar, salt, and blueberry powder till well combined.
  • With a stand or hand mixer, beat the butter into the dry ingredients 1 tbsp at a time. The mixture should resemble coarse sand. Slowly add the wet ingredients to the dry, beating until just combined.
  • Evenly fill the cake pans with batter and bake for 25-35 minutes or until an internal temperature of 200°F. Allow cakes to cool thoroughly before frosting.
  • To make the frosting, begin by melting the chocolate either in a microwave or a double boiler, being sure not to overheat the chocolate. While the white chocolate cools slightly, beat the butter, vanilla, and salt in a mixing bowl or stand mixer. When chocolate is just warm, drizzle it into the butter mixture while continuing to beat till fluffy. Turn the mixer to low and slowly add the confectioner’s sugar. Beat frosting till smooth and fluffy.
  • Once the cakes are cool, frost as desired. For a drip, make a ganache by heating the heavy cream on the stove or in the microwave till just starting to bubble. Add the white chocolate and mix until the white chocolate is fully melted. Add food coloring and mix. Drizzle along edges of the cake to create a drip effect. Optionally, top with shavings of white chocolate made by running a vegetable peeler along a bar of chocolate.

With a freezer full of Wyman’s,
your kitchen is full of possibilities.

Try these frozen fruit inspired recipes!

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