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🫐Blueberry Cheesecake Cake🫐
For the cake:
1. 2 2/3 + 2 Tbs. cake flour(376g) (sifted)
2. 1 Tbs. baking powder(14g)
3. 1 tsp salt(6g)
4. 1 Tbs vanilla extract(13g)
5. 2 cups(400g) granulated sugar
6. 6 large egg whites(200g) room temp
7. 1 cup of whole milk(240g) room temp
8. 2/3 cup of oil(150g)
9. 6 Tbs of butter(85g) (salted or unsalted)
For Sourdough version
1. 100g sourdough starter or discard
For the 🫐blueberry jam filling:
1. 3 cups frozen or fresh blueberries
2. 1/4- 1/2 cup granulated sugar
3. 3 tsp cornstarch
4. 1 tbsp lemon juice
For the frosting:
1. 8 Tbs. unsalted butter, softened
2. 1 1/2 cup sifted powdered sugar
3. 8 oz. cream cheese(cut into 8 squares)
4. 2 tsp vanilla extract
5. 2 Tbs. blueberry jam
Instructions:
1. Preheat oven to 350°F, prepare cake pans.
2. Whisk together flour, baking powder, and salt.
3. Beat butter and sugar, then add oil and vanilla.
4. Gradually add flour mixture and milk to the butter mixture.
5. Divide batter between pans, bake for 30-40 minutes.
6. Make blueberry jam filling.
7. Make frosting by beating butter, sugar, jam, and vanilla, then adding cream cheese.
8. Assemble the cake with the jam filling and frosting.
9. Refrigerate before serving.
For Sourdough version:
- Adjust cake batter, add sourdough starter.
Mix batter without baking powder and egg whites, adjust flour and oil, add sourdough and ferment. Add baking powder and fold in stiff egg whites before baking.
🫐Blueberry Cheesecake Ice Cream🫐
Ingredients:
- 8 oz cream cheese
- 1 cup milk
- 2 cups heavy whipping cream
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 8 tablespoons blueberry jam (divided)
Instructions:
1. Prepare your ice cream machine according to the manufacturer's instructions (if using the Cuisinart ice cream machine, place it in the freezer for 24 hours).
2. In a large mixing bowl, blend the sugar and cream cheese together until smooth.
3. Gradually pour in the heavy whipping cream and milk, and mix with an electric mixer until well combined.
4. Add the vanilla extract, salt, and 4 tablespoons of blueberry jam, and whisk until fully combined.
5. Cover the mixture and refrigerate for 1-2 hours or overnight.
6. Once chilled, pour the mixture into your ice cream maker and follow the manufacturer's instructions for churning.
7. 5 minutes before the churning is done, drop in the rest of your blueberry jam to create swirls.
8. After churning, transfer the ice cream to a freezer-safe loaf pan lined with plastic wrap and freeze for 1-2 hours or overnight.
9. When ready to serve, remove the pan from the freezer, scoop, and enjoy!
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Emily & Ruby Ann @themoderndaycottage
For Business and Promotional Inquiries
emily@themoderndaycottage.com
The Modern Day Cottage
C/O Emily and Ruby Ann Rider
P.O. Box 964
Summerdale, AL 36580
