Because I love chocolate so much, it often becomes the first ingredient I think of when I look for new recipes; chocolate and unusual spices or combination of flavors, like cardamom, or rosemary and pistachio. Last week, though, one of my friends reminded me that she doesn’t like chocolate, and when I offered to bake something for her she mentioned blueberries, and a cake which a friend used to bring to her. I knew that I couldn’t recreate that same cake – without the recipe the chances were slim. So I imagined what a blueberry cake would taste and look like in the spring season: lemon, butter, more lemon, and layers of buttercream, a silky Italian merengue buttercream.
I was left with the dilemma of how to add the blueberry flavor to the buttercream and I saw a couple of references to Frozen Dried Blueberries from Trader Joe’s on the internet. The idea was to pulverize the dried blueberries and add them to the silky buttercream. The taste is subtle, the color is beautiful, and they both complement the cake layers very well. My Gluten-free Blueberry Lemon Cake was born.