This is a beautiful, delicious and luscious cake. It’s for special occasions and an everyday indulgence. You can use either frozen or fresh blueberries and you can “cheat” by using store bought cake box and blueberry jam. It’s a gorgeous cake and it tastes even better than it looks.
Ingredients
  • For the Cake:
  • 1 cup organic butter, at room temperature
  • 1 1/2 cup organic sugar
  • 2 1/4 cups organic AP flour
  • 1 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tsp sea or kosher salt
  • 1 1/2 tbsp organic or regular lime zest (2 large limes)
  • 3 large organic or pasteurized eggs
  • 1/3 cup fresh-squeezed lime juice (2 large limes, use the same ones you grated)
  • 1 cup plain organic yoghurt
Cheats: If you’re in a hurry, you can also use a store bought organic white or yellow cake box. Just follow the direction on the package.
  • For the Cream Cheese Frosting:
  • 2 packages 8 oz cream cheese, preferably organic, at room temperature
  • 1 cup organic heavy whipping cream
  • 1 1/2 cup powdered sugar
  • For the Blueberry Filling:
  • 3 cups organic fresh or frozen blueberries
  • 2 tbsp tapioca flour or organic AP flour. For frozen berries, add an additional tablespoon.
  • 3 tbsp lime juice
  • 1/4 cup organic sugar
You can also substitute the blueberry filling with blueberry jam
Dilute the jam with some water over a low heat in a sauce pan for a creamy like consistency. Make sure the jam filling is cool before applying.
  • For Decorating Options:
  • 1 cup fresh blueberries
  • Fresh lime slices
Directions
  1. Butter and flour the two 7 to 8 round cake pans. Set aside.
  2. Begin by preparing the blueberry filling as it will need time to cool. In a small saucepan, whisk together the tapioca flour, lime juice, and sugar and then add the blueberries. Simmer on medium heat for 5 to 10 minutes, stirring regularly so the tapioca flour doesn’t clump as it thickens. Once the sauce is thick and has turned translucent, remove from heat and cool completely.
  3. In a large mixing bowl, beat the butter and sugar together until smooth and fluffy. Add the eggs, one at a time, beating after each.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. In a small bowl, whisk together the yoghurt, lime juice, and lime zest.
  6. Add one-third of the dry ingredients to the butter and sugar mixture, fold in gently until combined. Follow with one-third of the yoghurt mixture and gently fold, being careful not to over mix. Continue adding the dry ingredients and yoghurt mixture gently into the batter until everything is well incorporated.
  7. Bake at 350 degrees for about 45 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert the cakes onto wire racks and cool completely.
  8. To prepare the cream cheese frosting, whip the cream cheese and sugar together until smooth and silky. Gradually add the cream in 2 additions, whipping until the frosting has a very thick, spreadable consistency. Purée 1/3 cup of blueberry filling with a hand blender or in the food processor, and add it to the frosting mixture, beating well. If you want a darker color, you can add one more tablespoonful, but don’t add too much or your frosting won’t be thick enough to spread well.
  9. To assemble the cake:
Once the cakes and blueberry filling are completely cooled, slice each cake carefully into two equal layers, using a sharp, serrated bread knife. Spread about 1/2 cup of cream cheese frosting on top of the first layer. Then add one third of your blueberry sauce on top of the frosting and spread it out evenly. Repeat until you reach the final cake layer. Now you can cover your entire cake with the rest of your frosting.

Cake decorating ideas:

Top the cake with fresh blueberries, lime slices, and/or edible flowers.
Give yourself, family & friends a nice big slice and devour without any shame.

Courtesy of Dr. Clara Young