Blueberry and Almond Sheetcake
As it’s currently blueberry season I decided to make this beautiful blueberry sheet cake topped with a vanilla buttercream & blueberry compote. This super moist and fluffy sponge is infused with homemade almond milk that I made using my Almond Cow Milk Maker!
Instructions
- Preheat your oven to 200°C or 180°C fan.
- Pour your almond milk and vegetable oil into a jug.
- Then mix with a fork to combine.
- Crack in both eggs and add your vanilla extract. Then mix again until fully incorporated .
- Add your flour, baking powder, bicarbonate of soda
- and caster sugar into a mixing bowl.
- Cut your butter into cubes and add it into the mixing
- bowl. Mix on a low speed with a paddle attachment
- until you have a breadcrumb consistency. This should
- take roughly 2-4 mins.
- Next, slowly add the wet ingredients to the mixer
- while mixing continuously on a low speed. Once all the
- wet ingredients are incorporated, increase the mixer
- speed to medium and mix for 3 minutes without
- stopping.
- Add your blueberries to a bowl and add 1 tbsp of plain
- flour. Mix until the blueberries are fully coated.
- Pour the blueberries into the cake batter and fold
- them in with a spatula until evenly dispersed.
- Add your cake batter into a greased and lined
- rectangular tin. I used a 9 x 13 inch tray.
- Use a spoon to smooth the cake batter into the tin
- neatly.
- Bake the sponge for 25 - 35 minutes. You will know
- it’s baked when it’s a light golden colour and a skewer
- comes out completely clean.
- While the sponge is cooling move on to making your
- Buttercream.
- Buttercream:
- Place your butter in a mixing bowl and beat for 10 minutes until it becomes soft and paler in colour.
- Remember to scrape down the sides of the bowl with a
- spatula now and then.
- Gradually mix in your icing sugar and add 1 tsp of
- vanilla extract.
- To make your buttercream as white as possible, mix
- in a small drop of purple food colouring.
- Leave your buttercream to mix on a low speed for 5 minutes to create a soft texture
- Add your buttercream onto the cooled sponge and
- smooth it neatly with a palette knife,
- Add small dollops of blueberry jam across the
- sponge. Then, using a skewer, swirl it in circular motions to create a marble pattern.
- To finish, decorate with some blueberries in your
- chosen pattern. You could also add some mint leaves if
- desired.
- Allow the buttercream to set for a minimum of 1 hour
- before tucking in and enjoying.
- This cake is best kept in the fridge and will last for 3-4
- days. It can also be frozen.
Ingredients
- Sponge Ingredients:
- 180ml Almond Milk
- 60ml Vegetable Oil
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 210g Self Raising Flour
- 1.5 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 250g Caster sugar
- 150g Unsalted Butter
- 100g Blueberries
- Decoration Ingredients:
- 150g Room Temp Unsalted Butter
- 250g Icing Sugar
- Purple Food Colouring
- 1 Jar of Blueberry Jam / Compote
- 50g Additional Blueberries
- Optional: Mint Leaves
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