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Every part of this cake is my new favorite. With a fresh blueberry cake (isn’t that color gorgeous?) baked right onto a shortbread crust, a fresh blueberry filling, blueberry buttercream and a shortbread crumble on top, you might already be headed out the door to find as many blueberries as you can to make this cake immediately! The different textures and flavor combinations really create something special.
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Ingredients
Blueberry Cake with Shortbread Crust
- 24 shortbread cookies (14 ounces each, such as Sandies)
- 4 tablespoons unsalted butter, melted
- ½ cup buttermilk (room temperature)
- ½ cup sour cream (room temperature)
- ½ cup fresh blueberries, pureed
- 3 large eggs plus 1 egg white (room temperature)
- 1/3 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1 tablespoon blueberry emulsion
- 1 box white cake mix
Blueberry Filling
- 1 cup fresh blueberries
- ¼ cup plus 1 tablespoon granulated sugar
- 3 tablespoons lemon juice
- 2 teaspoons cornstarch
Blueberry Buttercream
- 1½ cups (3 sticks) unsalted butter
- ¼ cup heavy cream (plus more if needed)
- 1 tablespoon blueberry emulsion
- 1 tablespoon pure vanilla extract
- Pinch of salt
- 7 to 8 cups powdered sugar
Shortbread Crumble
- 2/3 cup reserved prepared shortbread crumble from the cake; see below
For Decorating
- Fresh blueberries
- Leaves from a blueberry plant, or small mint leaves (see tip)
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