When life hands you lemons make lemonade. CORRECTION: When life hands you lemons, pelt them with all your might at the closest inanimate object (ex. pantry door, cupboard, wall, etc. you get the point) then…..make a cake. Preferably a cake with simple ingredients, baked from scratch, with no artificial colors or flavors.
I did not have the best week. Not only have things not been peachy keen in the Pearls + Girls kitchen (three, count ‘em, THREE failed recipes in two days) there are a lot of changes on the horizon as well. School, travel, illness, moving, my Etsy shop, blogging…..there just doesn’t seem to be enough hours in the day. But I’m sure you have no idea what I’m talking about.
I really love pistachios, but it seems as if every recipe for pistachio cake, cupcakes, bread, etc. starts with pistachio pudding mix. Bleh. So I sought out to make my own version with REAL pistachios. The icing on the cake? Blueberry buttercream made with fresh blueberries!! Isn’t the purple hue just gorgeous? Sometimes, even when I’m overwhelmed and exhausted, I still manage to impress myself. Enjoy!
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 tsp vanilla
- 1/2 cup pistachios (measure with shells on, then remove shells) plus more for garnish
- 1 cup sugar
- 2 cups cake flour, plus more for greasing pan
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 tablespoons (1-1/2 sticks) unsalted butter, room temperature, plus more for greasing pan
- 1/2 cup blueberries, fresh or frozen
- 1/2 cup (1 stick) unsalted butter
- 1 TBSP milk
- 1 tsp vanilla
- 2 cups powdered sugar
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9-inch springform pan with butter, line the bottom of the pan with parchment paper, then grease the top of the parchment paper.
- Add a few tablespoons of flour, tapping the edges of the pan until well coated. Discard any flour that didn't stick to the butter.
- Whisk together the eggs, sour cream and vanilla in a bowl. Set aside.
- Whisk together the cake flour, baking powder, baking soda and salt in another bowl. Set aside.
- In a food processor, process the pistachios and sugar, pulsing until nuts are finely ground.
- Using a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 2 minutes.
- Add the pistachio and sugar mixture, then cream on high speed until light and fluffy, about 2 minutes.
- Scrape down the bowl with a spatula.
- Add the wet ingredients on low speed, mix a few seconds (mixture may look slightly curdled, don't worry, it's fine) and scrape down the bowl with a spatula.
- Add the dry ingredients on low speed, mixing until just combined.
- Increase the speed to medium high and beat batter for 2 minutes.
- Scrape down the bowl with a spatula, then beaton high for another few seconds. Batter will be quite thick.
- Add batter to the prepared springform pan, smoothing to the edges with a spatula.
- Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
- Cake should have pulled away from the sides of the pan as it baked, but if necessary run a butter knife around the edges before releasing the sides of the pan.
- Remove parchment paper from the bottom of the cake and place on a cooling rack to cool completely.
- Microwave the blueberries in a microwave safe bowl for 1 minute. This could also be done on the stovetop over medium high heat until the berries split open and release their juices.
- Strain through a mesh sieve into a small bowl and allow to cool to room temperature (you can place the uncovered bowl in the refrigerator to speed up this process if necessary).
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, beat butter on high speed for one minute.
- Add the milk, vanilla and powdered sugar on low speed, one cup at a time, mixing until just combined.
- Add 3 TBSP of the blueberry puree on low speed, mixing until just combined.
- Beat on high speed for 3 minutes, until buttercream is light and fluffy.
- Frost cake using a butter knife or offset spatula.
- Decorate with chopped pistachios (optional).