Berry Vanilla Ice Cream Cake

It’s Canada Day this weekend, and with all this red, white, and blue I’ve been seeing, I thought I would join in the fun!

Yes, the Canadian flag is only red and white, but when I was choosing a fun recipe to post for the long weekend I just HAD to add blueberries. Why can’t Canada represent its flag with some big ol’ blues?! Also (and more importantly) I originally baked this cake for a friends birthday!…no theme colours there. Unless awesomeness is a colour. Hey Tristan!

Inside of this whipped cream frosted madness are two layers of vanilla bean cake and a big slab of vanilla bean ice cream + blueberry sauce + strawberry sauce in the middle. MAGIC, I tell you.

I feel like I’ve had this recipe bookmarked forever. It’s an Annie’s Eats recipe (a blogger who I obsess over and make almost everything she posts), and I had been waiting such a long time for an excuse to make it.

This beauty is light, and freaking PERFECT for summer! To start, gather your cake ingredients. Preheat the oven to 350˚ F. Line the bottom of two 8-inch round cake pans with parchment paper. Grease and flour the sides of the pan and shake out the excess.

In a medium bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, about ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs and egg yolk one at a time until incorporated. Scrape down the sides of the bowl after each addition.

Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared pans and bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted in the center comes out clean, about 20-22 minutes.

Let cool in the pans for about 10 minutes, then gently run a knife around the edge of the cake and turn the layers out onto a wire rack. Remove the parchment paper and allow to cool completely. Cover tightly with plastic wrap and chill the cake layers until you are ready to assemble the cake.

To make the blueberry sauce, combine the blueberries and sugar in a saucepan over medium-high heat. Cook, stirring occasionally, until the berries begin to release their juices. In a small bowl combine the cornstarch with the water and lemon juice and whisk until smooth. Stir the cornstarch mixture into the blueberry mixture. Bring to a boil, then reduce the heat to a simmer and cook for 1 minute more. Remove from the heat. Cover and chill.

Make your strawberry sauce by simply combining the strawberries and sugar in a bowl. Toss well to combine. Mash the berries slightly with the tines of a fork. Stir in the lemon juice, cover and chill. Let the berries macerate at least one hour and if needed, mash once more to achieve your desired texture.

To assemble the cake, level the cake layers if necessary.

Place one of the chilled cake rounds in the bottom of an 8-inch springform pan. Place a piece of parchment or wax paper around the circumference of the cake to act as a tight collar for the ice cream layer.* Be sure the ice cream is soft enough to spread smoothly and easily before proceeding. Spread the vanilla ice cream in an even layer over the bottom cake layer.

Spoon the blueberry and strawberry fillings on top of the ice cream in whatever pattern you prefer (it’s ok if some is left over). Place the remaining cake layer on top of the ice cream and fruit filling. Ensure that the parchment collar is pulled tight around the cake and ice cream to keep the layers evenly in place. Close the sides of the springform around the assembled cake and transfer to the freezer to set.

When you are ready to frost the cake, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed, gradually adding the confectioners’ sugar, until stiff peaks form. (Be careful not to overbeat!) Blend in the vanilla.

Remove the sides of the springform pan carefully and peel away the parchment collar. Frost the top and side of the cake with an offset or straight spatula.

Place the remaining whipped cream in a pastry bag fitted with a decorative tip and add additional accents as desired.

Garnish with fresh strawberries and blueberries. Serve!

Berry Vanilla Ice Cream Cake
Recipe taken from Annie’s Eats

Ingredients:
For the cake:
2 cups cake flour
2 tsp. baking powder
¼ tsp. salt
1 vanilla bean, split lengthwise
11 tbsp. unsalted butter, at room temperature
1 1/3 cups sugar
3 large eggs plus 1 large egg yolk, at room temperature
¾ cup plus 2 tbsp. buttermilk, at room temperature
2 tsp. vanilla extract

For the blueberry sauce:
1 cup blueberries
3 tbsp. sugar
1¼ tsp. cornstarch
2 tsp. cold water
2 tsp. freshly squeezed lemon juice

For the strawberry sauce:
4 oz. strawberries, hulled, rinsed and coarsely chopped
1½ tbsp. sugar
1 tsp. freshly squeezed lemon juice
2½ cups vanilla bean ice cream, slightly softened (but not TOO softened)

For the whipped cream frosting:
2 cups heavy cream
½ confectioners’ sugar
1 tsp. vanilla extract
Fresh strawberries and blueberries, for garnish

Directions:
To make the cake, preheat the oven to 350˚ F. Line the bottom of two 8-inch round cake pans with parchment paper. Grease and flour the sides of the pan, shaking out the excess.

In a medium bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.) Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, about ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs and egg yolk one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared pans and bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted in the center comes out clean, about 20-22 minutes. Let cool in the pans about 10 minutes, then gently run a knife around the edge of the cake and turn the layers out onto a wire rack. Remove the parchment paper and allow to cool completely. Cover tightly with plastic wrap and chill the cake layers until you are ready to assemble the cake.

To make the blueberry sauce, combine the blueberries and sugar in a nonreactive saucepan over medium-high heat. Cook, stirring occasionally, until the berries begin to release their juices. In a small bowl combine the cornstarch with the water and lemon juice and whisk until smooth. Stir the cornstarch mixture into the blueberry mixture. Bring to a boil, then reduce the heat to a simmer and cook for 1 minute more. Remove from the heat. Cover and chill.

To make the strawberry sauce, combine the strawberries and sugar in a bowl. Toss well to combine. Mash the berries slightly with the tines of a fork. Stir in the lemon juice, cover and chill. Let the berries macerate at least one hour and if needed, mash once more to achieve your desired texture.

To assemble the cake, level the cake layers if necessary. Place one of the chilled cake rounds in the bottom of an 8-inch springform pan. Place a piece of parchment or wax paper around the circumference of the cake to act as a tight collar for the ice cream layer.* Be sure the ice cream is soft enough to spread smoothly and easily before proceeding. Spread the vanilla ice cream in an even layer over the bottom cake layer.

Spoon the blueberry and strawberry fillings on top of the ice cream in whatever pattern you prefer (it’s ok if you have some left over). Place the remaining cake layer on top of the ice cream and fruit filling. Ensure that the parchment collar is pulled tight around the cake and ice cream to keep the layers evenly in place. Close the sides of the springform around the assembled cake and transfer to the freezer to set.

When you are ready to frost the cake, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed, gradually adding the confectioners’ sugar, until stiff peaks form. Don’t overbeat. Blend in the vanilla.

Remove the sides of the springform pan carefully and peel away the parchment collar. Frost the top and side of the cake with an offset or straight spatula. Place the remaining whipped cream in a pastry bag fitted with a decorative tip and add additional accents as desired. Garnish with fresh strawberries and blueberries.

Store the cake covered in the freezer until ready to serve. Set the cake out and let stand at room temperature about 20 minutes before slicing. Run a long, thin knife until hot water to warm the blade. Wipe the blade completely dry and slice the cake, wiping the blade clean between slices and rewarming as needed.

*The parchment collar is not a necessity but it’s good for cleaner edges of the ice cream layer.

Happy long weekend everyone!

Blueberry Hand Pies

These do not look perfect. They’re cracked, and bubbling blueberry juices can be seen oozing from the top. But, I dare you to tell me these aren’t delicious! Because they are so, so, wonderfully tasty. And to me, that’s beauty.

It’s not unusual for a recipe to turn out different than I planned. Whenever I make a recipe that looks pretty, but taste’s “meh”, I don’t post it. But I don’t have the same mentality when it comes to delicious recipes that don’t look the way I had hoped.

Usually I would eat a pie like this with a fork, but after letting these tasty babies cool, I figured, HEY! They’re messy anyway, I’m eating these with my hands. And I had the best stained fingers to make my gluttony known to everyone afterwards. Baking is the best!

To make these, get your pie dough ready and chill it for at least 1 hour before making the hand pies. Then, in a small bowl, whisk together the sugar, cornstarch, cinnamon, and lemon zest. Set aside.

In another bowl, coat the blueberries with lemon juice. Sprinkle on the sugar mixture and stir until blueberries are evenly coated.

Roll out chilled pie dough to 1/8 inch thickness. Cut out circles approximately 5-6 inches in diameter (I used the rim of a 5 1/2 inch diameter round bowl to cut out circles).

Fill center of dough circle with blueberry filling. I was able to fit 2 tablespoons of filling in each hand pie.

In a small bowl, whisk together the egg yolk with two tablespoons water. Brush egg wash on edge of dough circles, fold in half, and seal the edges with a fork. Chill hand pies for at least 1/2 hour before baking.

Preheat oven to 375 degrees F. Remove pies from refrigerator and brush with remaining egg wash. Sprinkle on turbanado sugar and cut a small slit in the top of each pie to let out steam (or oozing blueberries)! Bake for about 20 minutes, or until pies are golden brown and flaky. Cool to room temperature before serving.

Enjoy!

Blueberry Hand Pies
Recipe taken from Pastry Affair
Yields approximately 8 hand pies

Ingredients:
1 recipe for 9-inch pie crust (I use The Pioneer Woman’s recipe)
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 cups (1 pint) fresh blueberries
Pinch of salt
1 egg yolk
Sanding or crystal sugar, for garnish

Directions:
Chill the pie dough for at least 1 hour before making hand pies.

In a small bowl, whisk together the sugar, cornstarch, cinnamon, and lemon zest. Set aside.

In another bowl, coat the blueberries with lemon juice. Sprinkle on the sugar mixture and stir until blueberries are evenly coated.

Roll out chilled pie dough to 1/8 inch thickness. Cut out circles approximately 5-6 inches in diameter (I used the rim of a 5 1/2 inch diameter round bowl to cut out circles). Fill center of dough circle with blueberry filling. The amount you can fit inside will depend on the size of your blueberries (I was able to fit 2 tablespoons of filling in each hand pie).

In a small bowl, whisk together the egg yolk with two tablespoons water. Brush egg wash on edge of dough circles, fold in half, and seal the edges with a fork.

Chill hand pies for at least 1/2 hour before baking.

Preheat oven to 375 degrees F (190 degrees C).

Remove pies from refrigerator and brush with remaining egg wash. Sprinkle on sanding sugar and cut a small slit in the top of each pie to let out steam. Bake for about 20 minutes, or until pies are golden brown and flaky. Cool to room temperature before serving.

Store in an airtight container at room temperature.

Blueberry-Lime Muffins

I have a problem with muffins. They always look so tasty in coffee shops. They have big, sugary, tops and are all perfectly matched and the same size. I want to try each kind all at once, compare them, bath in a bucket of batter…man, they look inviting. Sooooo their lure makes me cave inevitably. I buy a muffin and am then disappointed. There is rarely any taste! Seriously, what it up with this?! Same goes for packaged grocery store muffins. They look so yummy, but then are usually bland and boring.

Luckily, there are tons of other bloggers out there who love muffins too! I have about 50 muffin recipes bookmarked and wanted to try this one since I had some fresh blueberries on hand. Also this muffin recipe combines blueberries and limes. Yes. Please.

I know you want these too. So, in a small bowl, combine sugar and lime zest. Mix with clean fingertips until sugar is moistened and fragrant. Set aside.

In a medium bowl, stir together flours, salt and baking soda. Set aside.

In large bowl, beat eggs and sugar until thoroughly incorporated. Continue beating while slowly pouring in the oil. Add in vanilla.

Stir half of the dry ingredients into egg mixture.

Add half the yogurt.

Add the rest of the flour and yogurt and mix together.

Gently fold in blueberries.

Scoop batter into muffin pan and top with a sprinkling of coarse sugar.

Bake in preheated oven for 20-22 minutes.

Blueberry-Lime Muffins
Recipe adapted from My Baking Addiction
Yield | 12 muffins

Ingredients:
1 cup sugar
zest of two limes
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup plain greek yogurt or sour cream (I used greek yogurt)
1 cup fresh or frozen blueberries (I used fresh ones)
coarse sugar, optional

Directions:
1. Preheat oven to 400 degrees F. Spray muffin pan with nonstick cooking spray or line with paper muffin liners.
2. In a small bowl, combine sugar and lime zest. Mix with clean fingertips until sugar is moistened and fragrant. Set aside.
3. In a medium bowl, stir together flours, salt and baking soda. Set aside.
4. In large bowl, beat eggs and sugar until thoroughly incorporated. Continue beating while slowly pouring in the oil. Add in vanilla.
5. Stir dry ingredients into egg mixture alternately with yogurt. Gently fold in blueberries. Scoop batter into muffin pan and if desired, top with a sprinkling of coarse sugar.
6. Bake in preheated oven for 20-22 minutes.

Blue, Blueberry and Banana Muffins

These muffins are blue. Not sad, but literally the colour blue. The combination of moist, banana batter with thawed frozen blueberries make this batter dance together and swirl.

I love the combination of banana and berry in muffin form. My absolute favorite muffin is my Strawberry Banana Muffin recipe, but this is definitely a close second, and an absolute hit with my boyfriend who requested I make these “as soon as the bananas rot”. Nice wording, I know.

To make these muffins line a 12-cup muffin pan with baking cups.

Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.

Combine the egg, mashed banana, and melted butter in a large bowl and stir until thoroughly blended.

Add the flour mixture to the banana mixture and stir until just moist.

Add the blueberries until the mixture starts to become nice and blue. If you don’t want blue muffins, use fresh blueberries, or coat your thawed frozen blueberries with flour before adding them to your muffin batter.

Divide batter evenly among 12 muffin cups, filling each 2/3 full.

Bake until the tops of the muffins spring back when lightly touched, and are nicely browned.

After you take the muffins out of the oven, immediately place them on a wire rack to cool. Enjoy!

Blueberry Banana Muffins
Makes 12 muffins
5 weight watchers points per muffin

Ingredients:
1 1/2 cups unbleached, all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1 1/2 cups mashed banana (3 or 4 large bananas)
1/2 cup unsalted butter, melted and cooled slightly
3/4 cup blueberries (I used thawed wild blueberries)

Directions:
Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking cups (you can grease the muffin pan if you don’t have muffin cups).
Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
Combine the egg, mashed banana, and melted butter in a large bowl and stir until thoroughly blended.
Add the flour mixture to the banana mixture and stir until just moist.
Add the blueberries until the mixture starts to become nice and blue. If you don’t want blue muffins, use fresh blueberries, or coat your thawed frozen blueberries with flour before adding them to your muffin batter.
Divide batter evenly among 12 muffin cups, filling each 2/3 full.
Bake for 20 to 25 minutes, or until the tops of the muffins spring back when lightly touched.
Remove muffins from pan immediately and place on a wire rack to cool.