If you have a soft spot for fluffy, luscious desserts bursting with fresh fruit, then you are in for an absolute treat with this Blueberry Cream Cake Recipe. Imagine tender cake layers wrapped in a cloud of whipped cream and a vibrant, tangy blueberry filling that dances on your tongue with every bite. This recipe perfectly balances sweetness and freshness, making it a delightful centerpiece for any celebration or simply a sweet escape on any day. Once you try this Blueberry Cream Cake Recipe, it’s going to be hard to resist making it again and again.
Ingredients You’ll Need
Each ingredient in this Blueberry Cream Cake Recipe plays a crucial role—it’s all about simple pantry staples coming together to create magic. From the fluffy cake base to the silky cream and the zesty blueberry filling, every element contributes texture, flavor, and color that make this cake unforgettable.
- All-purpose flour (1 1/2 cups): The foundation for tender, soft cake layers that hold up the cream and filling perfectly.
- Baking powder (1 1/2 tsp): Helps the cake rise to a light and airy texture.
- Salt (1/4 tsp): A small pinch to balance sweetness and enhance flavor.
- Unsalted butter (1/2 cup, softened): Adds richness and moistness to the cake.
- Granulated sugar (3/4 cup plus 1/4 cup): Sweetness for the cake and the blueberry filling.
- Eggs (3 large): Bind the batter and give structure while keeping it light.
- Vanilla extract (1 tsp plus 1 tsp): Adds warm, fragrant notes to both the cake and whipped cream.
- Whole milk (1/2 cup): Hydrates the batter, making the cake tender and moist.
- Blueberries (2 cups, fresh or frozen): The star ingredient delivering juicy, fruity bursts of flavor.
- Lemon juice (1 tbsp): Brightens the blueberry filling and balances sweetness.
- Cornstarch mixed with water (1 tbsp each): Thickens the blueberry filling into a luscious jam-like consistency.
- Heavy whipping cream (2 cups): Whipped into fluffy cream for a light, creamy finish.
- Powdered sugar (1/4 cup): Sweetens the whipped cream and helps stabilize it.
- Optional garnishes – fresh blueberries, lemon zest, mint leaves: For that extra pop of freshness and a stunning presentation.
How to Make Blueberry Cream Cake Recipe
Step 1: Preparing and Baking the Cake Layers
Start by preheating your oven to 350°F (175°C) and get two 8-inch round cake pans ready by greasing them and lining them with parchment paper. This simple step ensures your cake layers will come out cleanly without sticking. Whisk together your dry ingredients—flour, baking powder, and salt—so they’ll evenly distribute through the batter. In a separate, larger bowl, cream the softened butter and sugar until it’s pale and fluffy, which helps create that tender crumb texture everyone loves. Beat in the eggs one at a time, making sure each one fully combines before adding the next. Then stir in vanilla for that warm, inviting aroma. Slowly add your dry ingredients alternating with milk; this keeps the batter smooth without overmixing. Divide the batter evenly between your pans and pop them into the oven for about 22 to 25 minutes. You’ll know they’re ready when a toothpick comes out clean. Let them cool completely before moving on—that patience pays off in perfect layers!
Step 2: Making the Blueberry Filling
This filling is what makes the Blueberry Cream Cake Recipe truly sing with fresh fruit flavor. In a saucepan over medium heat, combine your blueberries with sugar and lemon juice, stirring occasionally until the mixture bubbles and becomes fragrant. Stir in the cornstarch slurry—this will thicken everything up nicely. Keep cooking and stirring until it reaches a jammy consistency, then set it aside to cool. The hint of tart lemon juice perfectly cuts through the sweetness, keeping your filling bright and fresh.
Step 3: Whipping the Cream
Next up is the luscious whipped cream, which adds a dreamy, velvety layer to your cake. Pour the heavy whipping cream into a chilled bowl, add powdered sugar and vanilla extract, and whip until stiff peaks form. The key is to stop whipping as soon as the cream holds its shape without turning grainy. This creamy goodness will beautifully complement the blueberry filling and add a lightness that balances the cake layers.
Step 4: Assembling the Cake
Now for the fun part—putting it all together! Place one cooled cake layer on a serving plate, spread a generous layer of the blueberry filling, and then a thick layer of whipped cream on top. Carefully set the second cake layer on top and cover the entire cake, including the sides, with the remaining whipped cream. This creates a smooth, silky exterior that’s a joy to slice into. If you like, add your optional garnishes of fresh blueberries, lemon zest, and mint leaves for extra color and aroma.
Step 5: Chilling for Perfection
Chill your assembled cake for at least 2 hours before serving. This allows the flavors to meld together and the texture to firm up just right, making each slice a perfect balance of moist cake, creamy topping, and fruity burst.
How to Serve Blueberry Cream Cake Recipe
Garnishes
Fresh blueberries scattered on top, a sprinkle of zesty lemon peel, and a few bright mint leaves not only make your cake look irresistible but also enhance its fresh flavor profile. These garnishes add a final touch of elegance and a burst of color that says, “Dig in!”
Side Dishes
For a lovely pairing, serve this Blueberry Cream Cake Recipe alongside a light cup of herbal tea or a refreshing glass of champagne. A dollop of vanilla ice cream or a simple bowl of fresh berries can also complement the richness of the cake beautifully.
Creative Ways to Present
If you want to wow your guests, slice the cake into small parfait glasses by layering cake pieces, whipped cream, and blueberry filling. You can also turn leftovers into decadent trifle cups, layering with fresh mint and lemon zest for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Keep your cake covered in the fridge for up to three days. The whipped cream frosting loves being cold, and chilling keeps everything fresh without drying out the cake layers or the filling.
Freezing
You can freeze this cake, but for best results, freeze the layers before assembly wrapped tightly in plastic wrap and foil. The assembled cake is a bit delicate for freezing because of the whipped cream. When ready to enjoy, thaw the layers overnight in the fridge before assembling.
Reheating
This cake is best enjoyed chilled, so reheating is generally not recommended. However, if the cake feels too cold, let it rest for 10–15 minutes at room temperature before serving to bring out the flavors more fully.
FAQs
Can I use frozen blueberries for this Blueberry Cream Cake Recipe?
Absolutely! Frozen blueberries work wonderfully here. Just thaw them first and drain any excess liquid before cooking your filling to avoid a watery texture.
Is this cake suitable for making ahead?
Yes, you can prepare the cake layers and blueberry filling a day in advance and store them separately in the fridge. Assemble the cake the day you plan to serve it for the freshest taste and texture.
Can I substitute the heavy cream with something else?
For the best whipped cream texture, heavy cream is ideal. However, if you need a substitute, chilled coconut cream can be whipped as a dairy-free option, though the flavor will be different.
How do I prevent the whipped cream from deflating?
Make sure the cream and the bowl are well chilled before whipping. Also, whip the cream just until stiff peaks form, and avoid overmixing. Folding the whipped cream gently when incorporating into the cake helps maintain its light texture.
Can I make this cake gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can enjoy a gluten-free version of this Blueberry Cream Cake Recipe. The texture might be slightly different but still delicious!
Final Thoughts
This Blueberry Cream Cake Recipe is a wonderful celebration of fresh flavors and textures coming together. Its light cake, perfectly sweetened whipped cream, and tangy blueberry filling make it a true crowd-pleaser. I’m so excited for you to try it out, impress your friends, or simply treat yourself to a slice of happiness. Once you take that first bite, you’ll understand why this cake is a forever favorite!
Print
Blueberry Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes + 10 minutes for filling preparation
- Total Time: Approximately 3 hours (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Cream Cake is a delightful and moist layered dessert featuring a tender vanilla-flavored cake base, topped with a luscious blueberry filling and light, sweetened whipped cream. Perfect for special occasions or weekend treats, this cake combines fresh or frozen blueberries with a creamy frosting to create a fresh, fruity, and indulgent experience.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Blueberry Filling
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Optional Garnish
- Fresh blueberries
- Lemon zest
- Mint leaves
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps to aerate the batter and create a tender crumb. Then, add eggs one at a time, beating well after each addition, and stir in vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which can make the cake dense.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely in the pans before removing.
- Prepare Blueberry Filling: In a saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Bring to a gentle bubble, then stir in the cornstarch slurry (cornstarch mixed with water). Continue cooking and stirring until the mixture thickens. Remove from heat and let cool to room temperature.
- Make Whipped Cream: Using a mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream will be used to frost and fill the cake.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of the cooled blueberry filling over the top, followed by a generous layer of whipped cream.
- Top and Frost: Place the second cake layer on top, then use the remaining whipped cream to cover the top and sides of the cake evenly. Smooth or create decorative swirls as desired.
- Garnish and Chill: Decorate the cake with fresh blueberries, lemon zest, and mint leaves if desired. Chill the assembled cake in the refrigerator for at least 2 hours before serving to set the flavors and enhance the texture.
Notes
- Use fresh or frozen blueberries interchangeably; if using frozen, do not thaw before cooking the filling.
- Ensure the cake layers are completely cool before assembling to prevent the whipped cream from melting.
- For a lighter cake, you can substitute half the all-purpose flour with cake flour.
- Chilling the cake is essential for best texture and flavor integration.
- Optional garnishes add a fresh look and extra aroma but can be omitted based on preference.
