Individual Red, White, and Blueberry Layer Cakes
- 1 tablespoon fresh lemon juice
- 1 pound plus 2 ounces blueberries (about 5 cups)
- 1 1/4 teaspoons coarse salt
- 1 1/2 cups granulated sugar
- 1 1/2 cups fine-ground blue cornmeal
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 8 ounces (1 cup) unsalted butter, softened, plus more for pans
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)
- 2 pounds plus 4 ounces (4 1/2 cups) cream cheese, softened
- 2/3 cup confectioners' sugar, sifted
- 3 tablespoons honey
- 1 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)
- 1/2 teaspoon coarse salt
- 1 cup heavy cream, whipped to medium-stiff peaks
- 8 ounces (2 cups) small raspberries
- 8 ounces (2 cups) blueberries
- This recipe is vegetarian
- Produce
- Blueberry (1 5/8 pound)
- Raspberries, small (8 ounces)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (1 teaspoon)
- Confectioners' sugar (2/3 cup)
- Cornmeal, fine ground blue (1 1/2 cups)
- Granulated sugar (1 1/2 cups)
- Honey (3 tablespoons)
- Salt, coarse (1 3/4 teaspoons)
- Vanilla extract, pure (2 teaspoons)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- Butter, unsalted (8 ounces)
- Cream cheese (2 1/4 pounds)
- Heavy cream (1 cup)
- Whole milk greek yogurt (1 3/4 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on marthastewart.com
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Published August 11, 2011 (1 year ago).
4 people saved this recipe.
