Here’s a twist on traditional Marble Cake! How about a Blueberry Marble Cake!?
But let’s not stop there!
How cute is this cake adorned with colorful chocolate shards and Blueberry Macarons from Sugarcoder!?
Candy and Non-Pariels make this cake perfectly sweet for a blueberry lovers birthday party!
I can’t wait to see how creative you guys get with this recipe so be sure to share with me on my facebook page when you do!
And of course for the purist you can simply forgo all this extra adornment and bake the batter into loaf pans!
This pound cake recipe is out of this world and doesn’t really need much help, BUT what fun it is to decorate a drip cake!?
The following recipe for the blueberry marble cake makes 4- 7″ layers or 3- 8″ layers, whatever you prefer.
If you decide to go ahead and make the cake as I show you here, it becomes a a building on recipes project where you will have to prepare a recipe of buttercream in advance, and the sugar glaze for the drip or you can purchase the professional grade fondant for drip here from me.
The Macarons are an optional decor and you can really use anything you like instead!
The chocolate shards is Wilton Candy Melts in Blue, White & Purple
- Blueberries 2 cups
- Unsalted Butter 1½ cup (336g)
- Light Brown Sugar 1½ cup (315g)
- Eggs 3 large (150g)
- Vanilla Extract 1 Tablespoon (15ml)
- Almond Extract 2 teaspoon (10ml)
- All Purpose Flour 3 cups (375g)
- Cardamom 1 teaspoon (3g)
- Salt ½ teaspoon (3g)
- Baking Powder 1½ teaspoons (7g)
- Baking Soda 1½ teaspoons (7g)
- Buttermilk 1½ cup (355ml)
- First prepare the blueberry compote by gently cooking down the blueberries over a low-medium heat stirring often until the blueberries begin to breakdown and you see a slight sauce forming as well as a thickening. (it takes about 20 minutes)
- If using fresh blueberries you will add about 2 Tbs of water to help them cook down without burning (I use frozen berries and no water is usually required)
- Take out about ½ cup of the compote and reserve for the top of the cake for later, then transfer the rest of the compote into a blender and puree smooth. (You should have about 1 cup of puree left for the recipe)
- Allow to cool completely while you prepare the cake batter.
- For the cake batter, cream the butter and sugar on medium to high speed until light and fluffy about 5 minutes.
- Combine the eggs with the extracts and slowly add to the creaming mixture while stopping often to scrape down the bottom & sides of the bowl.
- Add the sifted dry ingredients (the flour, salt, baking powder, baking soda and cardamom) all at once and mix just until combined.
- Slowly add the buttermilk while mixing on low speed.
- Take out 1 cup of the batter and whisk it into the blueberry puree.
- Add the blueberry batter back into the main batter and fold just to create a marbling effect- do not over mix or your entire batter will turn blue!
- Pour into prepared pans and bake in a preheated 350°F oven for approximately 25-40 minutes or until it is springy to the touch when you gently press the centers. Bake Until It is Done
- Cool cakes completely before assembling as shown in the video
- Confectioners Sugar 4½ cups (540g)
- Corn Syrup or Glucose Syrup warmed to about 120°F ¼ cup (60ml)
- White Chocolate 2oz (56g)
- Any Extract of your choice 1 teaspoons (5ml)
- Water Warm ¼ cup - ½ cup adjust consistency for desired result
- Place the sifted confectioners sugar (and cocoa powder if you are making the chocolate variation) in the bowl of your Kitchen Aid Mixer with the paddle attachment.
- Add the warmed corn syrup and the melted white chocolate with the extracts, and continue to mix smooth.
- Add the warm water starting with a half cup first, then add more to adjust to your desired consistency.
- Add food color as you like
- To Make CHOCOLATE ICING:
- Replace the White Chocolate with Dark Chocolate
- Take out ¼ cup (30g) of the Confectioners Sugar from the recipe listed above and replace it with ¼ cup (24g) Unsweetened Cocoa Powder~ proceed as usual