When I hear someone say that they don’t like cake, I can only imagine that they’ve only ever had boxed cake. Don’t get me wrong, some of them are very good, but if I’m going through the process of making a cake, I’m going all in and making it from scratch. My parents have been good sports and sampled my countless experiments with baking from scratch since I was a kid. So, for my mom’s birthday the other day, I didn’t want to bake a cake she’s had a million times before. I thought about some things that she likes that I would be able to incorporate into a cake and the idea of the Mini Blueberry Buttermilk Cake was born.
She likes blueberries, however, it’s not really a good time of year for fresh blueberries, so I decided on a blueberry filling and a syrup made from blueberry jam for a topping to drizzle over the frosting. She likes buttermilk on occasion, so I thought the sourness of buttermilk with a the sweetness of blueberry filling would make a nice contrast that would still go well together.
Why mini cakes instead of a whole cake or cupcakes, you ask? Well, I just wanted to do something different and I found these cute 4-inch mini baking pan paper cups at the store recently and have been waiting for an opportunity to use them. By the way, you can certainly use this recipe for a layered cake or cupcakes, you’ll just need to adjust the baking time accordingly.
Mini Blueberry Buttermilk Cake
This moist white cake is so versatile. You can eat it without frosting, add different fruit toppings or chocolate. Use a simple butter cream frosting for an everyday cake or dress it up with sprinkles or syrup for special occasions.
NOTE: I indicated that this recipe makes 24 servings because it makes 12 mini cakes and each mini cake is actually 2 servings.
- 2 3/4 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup butter softened
- 2 1/2 cups sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups buttermilk
- 2 cups blueberry jam divided
- 1-2 tbsp water
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 1 tsp vanilla extract
- 5 cups powdered sugar
Preheat oven to 350 degrees. Spread the baking cups a couple of inches apart on the baking sheets.
In a small bowl, sift the flour with the baking soda, salt, and baking powder.
In a separate, large bowl of an electric mixer, cream together the butter and sugar and vanilla, scraping the sides of the bowl occasionally, until light and fluffy - about 5 minutes.
Add eggs, one at a time, mixing until well blended.
Mix the flour mixture (in fourths), alternately with the buttermilk (in thirds) beginning and ending with the flour mixture. Be careful not to overmix the ingredients or the cake could turn out too dense. Mix just until you can no longer see the ingredient you just added.
Pour mixture into baking cups (about 1/2 full). Bake 18-22 minutes. Just until they barely start to turn golden. Insert a toothpick into the center, and if there are a couple of moist crumbs, it's time to take them out.
Let cool on a wire rack for about 1 hour.
Syrup - In a small saucepan, heat 1 cup of jam over medium/low heat until the jam starts to melt. Gradually add water a little at a time and stir until it reaches the desired consistency. You may or may not need 2 tbsps of water depending on how thick or thin you want the syrup. (Set aside until after you're done frosting the cakes. The syrup will thicken a little upon standing. If it's too thick, return to the stove and add a little more water.)
Using a decorating bag filled with 1 cup of jam and a filling tip, insert the tip halfway into the cake and squirt just enough jam into the cake until you can see it. Repeat randomly throughout the cake.
Tip: If you don't have a filling tip, you can use a small paring knife. Insert the knife halfway into the cake and gently twist a small hole. Cut a small tip off the decorating bag filled with jam and fill the holes.
Cream butter and cream cheese until smooth.
Mix in vanilla extract.
Add powdered sugar. Mixing one cup at a time until it is well blended. You may not need all 5 cups of the powdered sugar. Add at least the first 3 cups, then test for firmness of the frosting.
(If you're spreading the frosting over the cake, a thinner frosting like this would be sufficient. If you're using decorating tips and piping the frosting, you'll need to add more of the powdered sugar until it is firm enough to hold it's shape.)
Decorate cakes as desired and drizzle syrup over the top
I actually want to try this with fresh blueberries when they are in season at a reasonable price, so don’t forget to like this page on Facebook, Twitter, Pinterest and Instagram for updates. Also, comment below to tell me what other fruit you would try with this cake.