Blueberry Cake Balls

Blueberry Cake Balls 3So, I made blueberry cake balls that look like blueberries.  Where in the world did I get such an idea?  It all started with a text from my sister, who sent me a photo of a strawberry layer cake that looked like a strawberry.  I wasn’t surprised that it originated from my favorite macaron café of all time, Laudrée.  This image fueled my creative fire and with the help of a good friend, we came up with an idea for this cake ball.
Blueberry Cake Balls 1Blueberries are in season right now, and here in Jersey we grow some very tasty ones.   They’re really fat and juicy, but I feel that the most “blueberry flavored” blueberries are wild blueberries.  They are very small, but they pack a huge wallop of blueberry flavor.  This cake ball uses both kinds of blueberries for the biggest berry impact.
IBlueberry Cake Balls 2The cake ball consists of blueberry vanilla cake mixed with blueberry frosting then dipped in a thin coat of chocolate (your preference dark, milk, or white) and then finished off with a thin layer of fondant.  When I tried this recipe out, I dipped a handful of the cake balls in chocolate and left the others plain.  When I proceeded to wrap both kinds in fondant, I was surprised that they both held up well.  Unfortunately, I celebrated too early because the moisture from the blueberries in the cake and frosting started melting the fondant on the non-chocolate coated ones.  Lesson learned: you must cover this with chocolate before proceeding to the fondant portion
Blueberry Cake Balls 6Please tell me I’m not the only person who thought of Violet Beauregarde from Charlie and the Chocolate Factory when I saw these.  If you don’t know, Violet is the girl who turns rotund and blue like a blueberry in the book and movie.  To get this shade of blueberry, I mixed three kinds of gel food coloring: Wilton’s violet, Spectrum’s royal blue and Americolor’s super black.  As for the fondant, I tried to mimic the flared crown by doing a double layer of fondant but it wouldn’t stay.  So I settled on drawing it in with black food coloring and a small paint brush (which I reserve for food use only).
Blueberry Cake Balls 5I know there may be a few of you who are looking at this post (or maybe many of my other posts) thinking, “Yeah, I can never do that”.  Whenever I try a novel concept, I always have my doubts whether it will work or not.  Am I wasting precious time, ingredients and money?  Is it worth the pile of dishes?  But in the end, I always feel like the risk of taking the dive outweighs watching from the sidelines.  If I fail, I fail but not without learning something.  So, why don’t we just dive together? 🙂

Blueberry Cake Balls

You will need:
1 batch of blueberry cake
1 batch of blueberry frosting
chocolate or candy melts
blue tinted fondant
black gel food color


  1. Mix blueberry cake with a third of the blueberry frosting until fully incorporated. If the cake does not hold shape, add more frosting and mix until desired consistency is reached.
  2. Scoop tablespoon sized portion of cake and roll into slightly flattened circles.
  3. Chill in the freezer while you melt your chocolate.
  4. Once the chocolate has melted, dip your cake balls into the chocolate using a fork and make sure to tap off the excess.
  5. Chill the chocolate covered cake balls while you roll out the fondant.
  6. Roll out the fondant as thin as possible.
  7. At this point the chocolate should have set, if not then refrigerate until the chocolate has set.
  8. Cover the cake balls and make sure you smooth it out so that there are no lumps.
  9. Mix your black gel food color with a little bit of water to loosen up the pigment.
  10. Draw a five pointed crown on the top of your blueberry and a dot in the center.

Blueberry Cake

1 ½ c. cake flour
1  c. sugar
½ tbsp. baking powder
⅛ tsp. salt
¾ c. buttermilk, divided
4 oz. unsalted butter, room temperature
2 eggs, room temperature
1 egg yolks
1 tsp. vanilla extract
1 pint fresh blueberries, washed and drained


  1. Preheat the oven to 350˚F and line a 9×9 in cake pan with parchment paper.
  2. In a bowl of a standing mixer with the paddle attachment, add flour, sugar, baking powder, and salt. Mix until combined.
  3. On low speed, add ½ c. buttermilk and butter and mix until combined.
  4. In a separate bowl, whisk eggs, egg yolk, ¼ c. buttermilk, and vanilla extract until homogenous.
  5. On low speed, slowly add the egg mixture to the flour mixture.
  6. Increase speed to medium, and mix until combined.
  7. Fold in fresh blueberries
  8. Bake about 25-30 minutes until cake is done or until a toothpick inserted into the center comes out clean.
  9. Let cool in pan for 10 minutes, and then move onto a cooling rack until completely cool.

Blueberry Frosting

2 c. frozen wild blueberries
¼ c. sugar
2 tsp. lemon juice
4 tbsp. butter, room temperature
½  tsp. vanilla
1 tbsp. heavy cream
⅔ c. powdered sugar


  1. In a small pot, cook blueberries, sugar and lemon juice until the mixture reduces to about half or until thickened.
  2. In another bowl, beat butter, cream and vanilla.
  3. Slowly add powdered sugar ⅓ c. at a time until completely used.
  4. Once the blueberry mixture has thickened and cooled, add to the sugar mixture until fully incorporated.

Chocolate Chip Raspberry Meringues

Chocolate Chip Raspberry Meringues 1Happy National Chocolate Chip Day!  Chocolate chips are such a simple concept yet so pivotal in the world of baking.  It’s so versatile and can be subbed for chocolate in a lot of recipes.  I always wondered if Ruth Graves Wakefield kicked herself for exchanging her invention for a lifetime supply of chocolates. Chocolate Chip Raspberry Meringues 2I know chocolate chips are synonymous with chocolate chip cookies, but since I just posted a recipe involving a cookie cake, it seemed redundant.  Usually chocolate conjures up rich, heavy and decadent desserts and I ran the opposite direction with it this time.  It’s a light chocolate chip studded meringue cookie sandwiched with fresh whipped cream and raspberries.  It melts in your mouth, but still has a chewy middle.  It’s so yummy and easy to make, yet fancy enough to serve to guests.  In other words, a win-win-win.Chocolate Chip Raspberry Meringues 3Chocolate Chip Raspberry Meringues


4 large egg whites, room temperature
1 c. sugar
pinch of cream of tartar
1 tsp. vanilla extract
1 c. mini chocolate chips, divided


  1. Preheat oven to 200˚F and line a sheet pan with parchment paper or a silicone mat.
  2. In a small pot, fill it with an inch of water and let it come to a simmer.
  3. In a bowl of a standing mixer, whisk egg whites, sugar, and cream of tartar.
  4. Place bowl over the small pot and whisk until the mixture reads 160 degrees.
  5. Whip with a stand mixer until stiff, glossy peaks form.
  6. Add in the vanilla and fold in ¾ c. mini chocolate chips.
  7. In a piping bag fitted with a plain tip, pipe half of the batter as 2“ round, flat bases and the other half as 2” round, domed tops.
  8.  Bake in oven for about 30 minutes or until the cookies are firm and dry to the touch.

Whipped Cream

1 c. heavy cream
1 tsp. vanilla extract
1 tbsp. confectioner’s sugar


  1. In a bowl of a standing mixer with the whip attachment, add the heavy cream and whip on high speed until soft peaks are just about to form.
  2. Add the vanilla extract and sugar and whip on medium speed until stiff peaks form.
  3. Do not over whip! The cream will turn into butter.


  1. On a round, flat meringue cookie base, arrange raspberries around the circumference of the cookie.
  2. Put about 2 teaspoons of whipped cream in the center of the cookie.
  3. Finish with a domed meringue cookie top.