July and August is blueberry season, and if you saw our instagram last week commenting on how delicious the blueberries were this year, let it be known, we weren't kidding. This year's crop is especially sweet and if you get a chance to pick up a pound or two, you might want to consider treating yourself to a bit more because whatever you thought you needed, you're no doubt going to be wanting more after you taste these.
In researching ideas for this post, we were impressed to see all the amazing recipes for blueberries (100+) on the BC Blueberry Council's website. Fun fact: The BC Blueberry Council works closely with recipe developers and nutritionists to bring delicious, tested recipes to consumers, chefs and the food service industry as a whole. Cool recipes that we're dying to try, like Blueberry Cornmeal Bacon Waffles to a what looks like a very interesting Blueberry Watermelon, Cucumber and Feta Salad. Check them all out here.
Which brings us to this recipe. We were well overdue for another tower cake, and the idea of making one with blueberries, we couldn't resist. We thought a naked version would show off the blueberries well and as a bonus, make for a romantic summer's night desert! This particular version was made using 6 layers of sponge cake, whip cream and blueberries in between each, topped with a chocolate ganache, more blueberries, and a really nice fruit glaze to finish. The combination of the berries, cream and chocolate, will be a game changer. Plus, it's super easy to make!
For the Cake
2 cups of blueberries
2 cups of whipping cream
6 layers of sponge cake
For the Chocolate Ganache
1 cup of heavy cream
8 oz. Belgium chocolate chips
For the Fruit Glaze
1/2 cup sugar
1 cup apple juice
2 Tbsp cornstarch
2 Tbsp corn syrup (optional)
How to Build
Starting with your first layer of sponge cake, top with a layer of whipped cream, and dot the surface of the freshly spread whipped cream with blueberries followed by the next layer of sponge cake. Repeat until all layers are complete. Top with more whip cream and apply as well to the sides. Using a long icing knife, slide the knife while touching the sides, pushing the icing so that you can still see the actual cake, but see whipped cream in the layer sections. Let cool in the fridge while you make the ganache and glaze.
For the Chocolate Ganache
Heat the cream on the stove top until you see the cream coming to a simmer. Remove off burner. Add the chocolate and cover with a lid. Wait five minutes. Then with a whisk, start whisking from the center until well mixed. It will turn into a velvety ganache. Leave for ten minutes before using. Note: The longer you leave the ganache sit, the thicker it will get, so time is of the essence. Also if you stir it too much, it will lose it's sheen.
Take the cake out of the fridge and pour approximately 1/2 cup of the ganache on the top of the cake, spread until it starts to drip down the sides. Add more if needed, careful not to pour too much. Let cool in the fridge while you make the glaze.
For the Glaze
In a saucepan, mix the sugar and half of the apple juice and bring to a boil. In a separate container mix 2 Tbsp of cornstarch with the remainder 1/2 cup apple juice. Add to the boiling juice and cook till thick. Stir in the corn syrup. Bring back to a boil and remove from heat. Let cool.
Mix approximately 2 Tbsps of the glaze with the remaining blueberries until all are covered but not drenched.
Top the cake with the berries, creating an attractive mound of blueberry goodness. Cool until ready to serve. Enjoy!
—This post is sponsored by the B.C. Blueberry Council, who represents over 800 blueberry growers, located in some of Canada's most rich and fertile farmland. Their growers are proud to produce high quality highbush blueberries (the larger, plump berries) that are enjoyed in Canada and worldwide. Thank you for supporting the organizations and brands that support Poppytalk. All opinions are our own.
About the British Columbia Blueberry Council
The British Columbia Blueberry Council represents over 800 blueberry growers, located in some of Canada's most rich and fertile farmland. Plantings of premium quality highbush blueberries top 11,000 hectares in British Columbia and produce upwards of 55 million kilograms of blueberries annually. Canada is the third largest national producer of sweet and juicy highbush blueberries in the world which are available fresh in B.C. from July through October. BC blueberries are also frozen, dried, juiced, puréed and powdered, available for year round-distribution throughout Canada and around the world. More info here.
Facebook page: https://www.facebook.com/BCBlueberries