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  • Hey dudes, I'm Hilah, and today on Hilah Cooking I've got a Fourth of July

  • dessert for you.

  • It's a red, white, and blueberry cake.

  • It's a blueberry cake with white icing, and we're going to

  • put strawberries on top so it's all the colors of the flag, all the colors

  • of my shirt.

  • So, if I'm eating it and I spill it on my shirt no one's even

  • going to know.

  • It's like a win- win.

  • Thumbs up for America.

  • We're going to start like pretty much every other cake in the world and

  • cream some butter and sugar together.

  • The butter is softened, room temperature-ish.

  • Once your butter is a little bit softened and mixed up and

  • whipped up like this we're going to add in our sugar and beat that

  • together.

  • What that's doing is sort of incorporating some air into the

  • butter.

  • The sugar beats some air into the butter.

  • That's going to help you make a lighter cake, so this is important.

  • Okay.

  • Once it looks kind of sandy like that we can add the rest of our

  • ingredients.

  • This recipe is pretty low on butter.

  • To replace some of the butter I'm going to use some sour cream.

  • We're going to mix that up with three eggs.

  • Our last liquid ingredient is going to be some vanilla extract.

  • Then, I've got my dry ingredients here.

  • This is just flour, baking powder, and salt.

  • We can start adding this to the butter sugar mixture alternating

  • wet dry, wet dry, wet.

  • Once it's almost all mixed up together we're going to mix in the

  • blueberries by hand.

  • I'm using frozen blueberries, partly because they're

  • more economical and partly because you can get wild blueberries which are

  • smaller than usually the ones that you get in the store.

  • Since most of the flavor of a blueberry is in its skin, that

  • means higher skin-to-guts ration, so more blueberry flavor.

  • We want about a cup and a half.

  • I honestly, out of all the times I've made this, have never even used fresh

  • blueberries.

  • I always just put in straight up frozen blueberries.

  • If you use fresh ones you probably don't need to

  • cook it quite as long.

  • I'm just gently folding them.

  • Okay.

  • Our batter is done.

  • We're ready to put it into our pan.

  • This makes a thick cake, so if you don't have a nine inch springform pan

  • like this then you can just do two regular nine inch pans and then have a

  • layer cake.

  • But, I'm a little bit lazy.

  • This way I don't have to fuss with icing in the middle layer.

  • Okay.

  • Just smooth out the top.

  • Okay.

  • We're going to put it in a 350 degree oven and bake it for 45 to 50

  • minutes.

  • If you're doing fresh blueberries you might want to check it at

  • about 35 to 40 minutes.

  • If you're doing two pans also check it around 35

  • minutes.

  • Okay.

  • While the cake's baking we'll make our cream cheese frosting.

  • I've got eight ounces of cream cheese here that

  • has been softened to room temperature.

  • I'm just going to cube it up, put it in my mixer, and blend it

  • up until it's nice and sort of whipped and soft.

  • Once it's nice and fluffed up like that we can start adding the sour cream

  • and the sifted powdered sugar.

  • We're just going to mix that up until it's a

  • nice spreadable consistency.

  • Don't you just want to eat it?

  • You will get to eat it on a cake.

  • Just leave this at room temperature.

  • If you accidentally maybe didn't put enough powdered sugar in or something you

  • can just add a little bit more until it's about like this consistency.

  • We'll come back when the cake is cooled and ready to ice.

  • Hey.

  • Guess what's in here.

  • It's cake.

  • All right.

  • It's cooled off.

  • This is my one trick.

  • When you put it on your plate and you're ready to ice

  • it, put some wax paper sheets around the outside.

  • Then, when you're done icing you can just pull them out and you don't

  • get icing all over your plate.

  • If you're doing a two layer cake you just want to go a little bit thin.

  • This should be enough icing, though, to cover the whole cake.

  • Obviously, I'm not a perfectionist.

  • So, you know, do as good a job as you feel necessary.

  • But, remember that we're going to cover all the boo-boos with

  • strawberry slices.

  • Yay.

  • If you were making this ahead of time you definitely want to put the

  • strawberries on right before you served it.

  • Last one.

  • This is a dope-a** pentagram right in the middle.

  • God bless America.

  • Then, you just want to shimmy these little wax paper sheets out of here.

  • If you wanted to you could go around the edges

  • with strawberries also.

  • It's up to you.

  • Get fancy.

  • I'm going to eat some cake, however.

  • Holy mackerel.

  • I meant tell you, too, I have made this before with a gluten-free flour

  • blend and it works just fine.

  • So, there you go.

  • Red, white, and blueberry cake you guys.

  • Oh my gosh.

  • Oh, man.

  • I hope you like this recipe.

  • If you liked this one, also check out an old video of corndogs which was the last time

  • I wore this dress, and I was probably a lot skinnier back then.

  • But, whatever.

  • Weren't we all?

  • All right, let's give this a shot.

  • It's like a big old muffin with icing on top.

  • So good.

  • That sour cream just makes it.

  • Like, it's not an overly sweet dessert, which I really appreciate.

  • There you go, red, white, and blueberry cake.

  • I hope you try it.

  • Printable recipe is at hilahcooking.com.

  • Please remember to subscribe, thumbs up, tell your friends if you like my show.

  • That would make my heart feel good on the inside.

  • Bye.

Hey dudes, I'm Hilah, and today on Hilah Cooking I've got a Fourth of July

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B1 cake blueberry icing red white butter cream

How to Make Blueberry Cake | Red White & Blueberry Cake | Hilah Cooking

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    林宜悉 posted on 2020/03/25
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