Vanilla Cake with Blueberry Compote and Pecan Butter Icing
Everyone needs a treat once in a while. Our vanilla cake with blueberry compote and pecan butter is guaranteed to be a crowd pleaser. The lightness of the vanilla cake paired with the fruity compote and decadent pecan butter icing gives this cake its balance. For added flavor, top with homemade vanilla whipped topping. Whip out your favorite vanilla cake recipe and get to baking!
Ingredients
For the Blueberry Compote
3 cups blueberries, frozen
1 lemon, zested and juiced
¼ cup sugar, white
For the Pecan Butter Icing
3 cups powdered sugar
1 cup butter, salted, softened
1 cup Goodson Pecans Pecan Butter, Creamy
1 teaspoon vanilla
Directions
Prepare vanilla cake according to your favorite recipe, making two 8-inch round cakes.
To prepare the blueberry compote, combine 1 ½ cups blueberries with the lemon juice and sugar in a saucepan over medium heat.
Stir continuously and let cook for about 9-10 minutes.
Add the remaining blueberries, cooking 8 more minutes. Remove from heat and stir in lemon zest. Set aside and let cool.
To prepare the pecan butter icing, cream the butter and 1 cup powdered sugar until fluffy. Slowly add the remaining powdered sugar until the well combined. Add the pecan butter and stir until it becomes incorporated. Stir in vanilla.
To assemble, begin by leveling the two 8-inch round cakes. Place one 8-inch round cake on a cake stand. With a piping bag and large circular tip, pipe icing around the outer edge to create a barrier for the compote. Refrigerate for 30 minutes.
Spoon blueberry compote onto cake and spread until evenly distributed over cake. Most of the compote should be used.
Place the second cake on top of the bottom layer.
Crumb-ice the cake, with some of the remaining icing. Refrigerate for 30 minutes.
Use remaining icing, to cover cake and pipe decorations.
Top with freshly made whipped cream, Goodson Pecans Toasted Sea Salt Pecans, and the leftover blueberry compote.
Enjoy!
