Blueberry Cake with Icing

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Blueberry Cake with Icing
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1 hr 15 min.


For the cake
100 grams
100 grams
2 tablespoons
1 pinch
1 package
vanilla Instant pudding mix (for 500 ml or 2 cups of milk) (substitute 3 tablespoons starch and 1 teaspoon vanilla extract)
5 tablespoons
250 grams
3 teaspoons
200 grams
vanilla Cake icing (or 250 grams or 9 oz icing)
For preparation
250 milliliters
2 sprigs
1 package
clear Pie glaze
1 tablespoon
300 grams
2 packages
2 tablespoons
400 grams
fresh Blueberry

Preparation steps


Beat the butter and sugar until fluffy. Mix in the vanilla sugar, eggs, and salt. Mix together with the custard powder, milk, flour, and baking powder. Line two baking sheets with parchment paper. Place 10-12 heaps of dough on the sheets using two tablespoons. Bake in a preheated oven at 200°C (approximately 375°F) for about 15 minutes. Remove from oven and let cool on a wire rack.


Meanwhile, melt the cake icing in a bowl over a hot water bath. Cut each of the cakes in half horizontally. Coat the top of the cake and the bottom layer with the icing and let it dry. Stir together the grape juice with sugar and the pie glaze until smooth, add the thyme and cook while stirring. (Substitute cornstarch for pie glaze if unavailable.) Allow to cool slightly, then remove the thyme. Rinse the blueberries and pat dry. Spoon the glaze on the lower cake halves on top of the icing. Layer with fresh blueberries and allow to set. Whip the cream with sugar and vanilla sugar until very stiff, pour into a piping bag and pipe over the blueberries. Replace the lid and serve well chilled with coffee.