For the Butter Cake
1¼ cups sifted all purpose flour
1½ cups sifted cake flour
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
⅔ cup butter
⅓ cup vegetable oil
3 tablespoons good quality vanilla extract
1½ cups sugar
3 large eggs
1½ cups buttermilk (or use a tablespoon of lemon juice stirred into 1 cup milk)
For the Blueberry Fool
2½ cup whipping cream
2 tsp vanilla extract
5 rounded tbsp icing sugar (powdered sugar)
1 cup blueberry jam or compote
Instructions
To prepare the Butter Cake
Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
Sift together the all purpose flour, cake flour, baking soda, baking powder and salt. Set aside.
In the bowl of an electric mixer beat together the butter, vegetable oil, vanilla extract and sugar well at high speed with whisk attachment until light and fluffy.
Beat in the eggs, one at a time.
Fold in the dry ingredients alternately with the 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.
To prepare the Blueberry Fool
Beat the whipping cream, vanilla extract and icing sugar to firm peaks.
Fold to swirl in the blueberry jam.
Frost the center and top of the cake with the Blueberry Fool. Top with additional jam to garnish if desired.
Note
Source recipes -Here-
