Hamdi Saidani This tender, fruity Pioneer Woman Blueberry Italian Cream Cake is made with shredded coconut, toasted pecans, and fresh blueberries, and ready in about 40 minutes. Slicing through the layers reveals pops of vibrant purple berries suspended in a fluffy, nutty buttermilk crumb. I love making this refreshing twist on the classic Southern dessert for summer gatherings.
What Makes This Version Different
Traditional Italian cream cakes are already rich and textural thanks to the shredded coconut and pecans. Adding fresh blueberries cuts through that intense sweetness with a necessary burst of tart acidity.
My first time folding berries into this heavy batter, I worried they would sink to the bottom of the pans. Tossing the blueberries in a tablespoon of flour before mixing them in completely solved the problem.
Pioneer Woman Blueberry Italian Cream Cake Ingredients
For the Cake:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) vegetable shortening
- 2 cups (400g) granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1 cup (240ml) buttermilk
- 1 cup (100g) sweetened shredded coconut
- 1 cup (110g) chopped pecans
- 1 1/2 cups (225g) fresh blueberries
For the Cream Cheese Frosting:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (55g) chopped pecans, for garnish
How To Make Pioneer Woman Blueberry Italian Cream Cake
- Prep the Pans: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the butter, shortening, and granulated sugar until light and fluffy.
- Add Egg Yolks: Mix in the five egg yolks one at a time, followed by the vanilla extract, scraping down the sides of the bowl.
- Alternate Dry and Wet: Combine the flour and baking soda, then add to the butter mixture alternately with the buttermilk, beginning and ending with the flour.
- Fold the Mix-Ins: Gently fold in the shredded coconut, chopped pecans, and the fresh blueberries that have been tossed in a pinch of flour.
- Whip the Egg Whites: In a separate clean bowl, whip the five egg whites until stiff peaks form, then gently fold them into the batter.
- Bake the Cakes: Divide the batter evenly among the pans and bake for 25 minutes, or until a toothpick comes out clean.
- Make the Frosting: Beat the cream cheese and butter together, slowly add the powdered sugar and vanilla until smooth, then frost the fully cooled cakes.
Recipe Tips
- Whip whites properly: Make sure your bowl and beaters are completely grease-free so the egg whites can reach stiff peaks.
- Toss the berries: Coating the blueberries in a light dusting of flour prevents them from sinking to the bottom of the cake during baking.
- Cool completely: Never frost a warm cake, or the cream cheese frosting will melt and slide right off the layers.
What To Serve With Blueberry Italian Cream Cake
Serve this rich cake with a simple cup of dark roast coffee or unsweetened iced tea to balance the sweetness. A side of extra fresh blueberries or a dollop of light lemon curd also pairs beautifully with the nutty flavors.
How To Store
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
FAQs
Can I use frozen blueberries? Yes, you can use frozen blueberries, but do not thaw them first. Thawing will cause their juices to bleed and turn the cake batter blue.
Can I make this as a 9×13 sheet cake? Absolutely. Pour the batter into a greased 9×13 pan and bake for 40 to 45 minutes at 350°F.
Why use shortening and butter? Shortening helps the cake bake up taller and lighter. The butter provides the rich, classic flavor.
Do I have to toast the pecans? Toasting is optional but highly recommended. It deepens their nutty flavor and keeps them crunchy inside the soft cake.
Nutrition
- Calories: 650 kcal
- Total Fat: 42g
- Saturated Fat: 20g
- Cholesterol: 110mg
- Sodium: 320mg
- Total Carbohydrate: 65g
- Protein: 7g
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Pioneer Woman Blueberry Italian Cream Cake
Description
Pioneer Woman Blueberry Italian Cream Cake features tender crumb, toasted pecans, coconut, and fresh berries in about 40 minutes. This Southern classic shines with sweet cream cheese frosting and juicy berry bursts. Bake this gorgeous layer cake for your next summer party.
Ingredients
Instructions
- Prep the Pans: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the butter, shortening, and granulated sugar until light and fluffy.
- Add Egg Yolks: Mix in the five egg yolks one at a time, followed by the vanilla extract, scraping down the sides of the bowl.
- Alternate Dry and Wet: Combine the flour and baking soda, then add to the butter mixture alternately with the buttermilk, beginning and ending with the flour.
- Fold the Mix-Ins: Gently fold in the shredded coconut, chopped pecans, and the fresh blueberries that have been tossed in a pinch of flour.
- Whip the Egg Whites: In a separate clean bowl, whip the five egg whites until stiff peaks form, then gently fold them into the batter.
- Bake the Cakes: Divide the batter evenly among the pans and bake for 25 minutes, or until a toothpick comes out clean.
- Make the Frosting: Beat the cream cheese and butter together, slowly add the powdered sugar and vanilla until smooth, then frost the fully cooled cakes.
