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