Description
A light and luscious blueberry cream cake featuring layers of fluffy vanilla sponge, sweet-tart blueberry filling, and smooth whipped cream. Perfect for spring and summer celebrations, this cake combines fresh or frozen blueberries with a delicate vanilla sponge and a creamy finish.
Ingredients
Scale
Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
Blueberry Filling
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Optional Garnish
- Fresh blueberries
- Lemon zest
- Mint leaves
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, which helps incorporate air and creates a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with whole milk. Mix gently until just combined to avoid overmixing, which can make the cake dense.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely in the pans.
- Make Blueberry Filling: In a saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Bring to a gentle boil, then stir in the cornstarch slurry. Cook until the mixture thickens, then remove from heat and cool completely.
- Whip the Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, indicating the cream holds its shape well.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread an even layer of blueberry filling over it, followed by a layer of whipped cream.
- Add Top Layer and Frost: Place the second cake layer on top, then cover the entire cake—top and sides—with the remaining whipped cream.
- Garnish and Chill: Decorate the cake with fresh blueberries, lemon zest, and mint leaves as desired. Chill in the refrigerator for at least 2 hours before serving to set the layers and enhance flavors.
Notes
- Use fresh or frozen blueberries for the filling; if using frozen, no need to thaw before cooking.
- Ensure the cake layers are completely cooled before assembling to prevent whipped cream from melting.
- Chilling the cake for at least 2 hours improves texture and flavor melding.
- For a lighter option, substitute heavy cream with a lower-fat whipped topping, though texture may vary.
- Leftover cake can be refrigerated covered for up to 3 days.
