Recipe makes one 9-inch creamy blueberry layer cake, that is wonderfully rich and moist. It can be easily cut into 8 pieces, or more.
I’m using wild blueberries for this recipes. They’re smaller, with a deeper color. If you can’t get wild blueberries, use cultivated instead, but crush them a bit before using, so they release some of their color. Recipe for cake layers adapted from Joy of baking. ON CAKE LAYERS If you only have one pan, divide the batter, pour 1/2 into a pan and bake that cake first. When the first cake bakes, remove it from the oven, let cool for 10 minutes then remove it from the pan. Wash the pan and prepare it like you did the first time (butter, line bottom with parchment paper, flour the sides). As the first cake bakes, keep the second half of cake batter in the bowl, covered with foil, at room temperature. MAKE AHEAD When the cakes are baked, cool them completely, then wrap each cake in plastic wrap and place in a ziplock bag. Keep cakes on the counter, at room temperature, overnight, and split into layers + assemble the cake the next day. The cake stays wonderfully moist. For longer storage, keep the uncut cakes well wrapped in the freezer. Blueberry sauce can be made ahead too. Once cooked, put it in an airtight container or a covered glass jar and store in the fridge for up to a week.