Shelly's Recipe

Blueberry Fool Butter Cake

Category: Cakes

Butter Cake

Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
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Sift together and set aside:

1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt

In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :

2/3 cup butter
1/3 cup vegetable oil
3 tablespoons good quality vanilla extract
1 1/2 cups sugar

Beat in, one at a time,

3 large eggs

Fold in the dry ingredients alternately with:

1 1/2 cups buttermilk

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Blueberry Fool

Beat to firm peaks:

2 1/2 cup whipping cream
2 tsp vanilla extract
5 rounded tbsp icing sugar (powdered sugar)

Fold to swirl in:

1 cup blueberry jam or compote, recipe follows

Blueberry Compote

2 cups blueberries (fresh or frozen)
1/2 cup sugar
1/4 cup water
1 rounded tablespoons corn starch

Bring the berries and sugar to a gentle boil. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minutes stirring constantly. Cool and pour over the cooled flan. Refrigerate for 2 - 3 hours before serving.