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
Scale
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.
