Categories: cake

Ingredients

• Cooking spray, for pans
• 2 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1 cup whole milk, at room temperature
• 1 cup frozen raspberries
• 1 3 oz. pkg. raspberry-flavor gelatin
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups plus 2 Tbsp. sugar
• 4 large eggs, at room temperature
• 1 Tbsp. pure vanilla extract
• 1 Tbsp. cornstarch
• 1/2 cup plus 1 Tbsp. water
• 3 cups fresh blueberries
• 1 Tbsp. fresh lemon juice
• 1 cup very cold heavy cream
• 1/2 cup very cold sour cream

Directions

1. Heat oven to 350 degrees. Lightly coat two 8 1/2 × 4 1/2 inch loaf pans with cooking spray. Line the pans with parchment paper, leaving a 3 inch overhang on long sides; spray the paper.
2. In a large bowl, whisk together the flour and baking powder. In a blender, pulse the milk, raspberries and gelatin until smooth.
3. using an electric mixer, beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
4. Reduce the mixer speed to medium and beat in the eggs, one at a time, then the vanilla. Add the flour mixture in three parts, alternating with the raspberry mixture and beating until just incorporated.
5. Divide the batter between the tow prepared pans (about 3 cups each) and bake until a wooden pick inserted into the centers comes out clean, about hour. let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
6. meanwhile, in a small bowl, combine the cornstarch and 1

7. Tbsp. water. In a medium saucepan, bring 1 1/2 cups blueberries, 1/2 cup water and remaining 2 Tbsp. sugar to a boil. Reduce heat, add the cornstarch mixture and simmer until thickened, about 3 minutes. Remove from heat and stir in the lemon juice and 1/2 cup blueberries. let cool.

8. Using an electric mixer, beat the cream and sour cream in a large bowl until stiff peaks form, about 4 minutes.
9. To assemble, cut one of the cakes into 1/2 inch cubes; divide among twelve 8 oz. jars. (Wrap and store the second cake for another use.) Top with the cream mixture (about 3 Tbsp. each). the then blueberry sauce (about 2 Tbsp. each). Sprinkle with remaining cup blueberries.

Email to a friend | Print this recipe | Back