Description
This Blueberry Cream Cake is a delightful layered dessert featuring moist vanilla cake layers filled and topped with fresh blueberry compote and fluffy whipped cream. Perfect for celebrations or a special treat, it combines the fruity tartness of blueberries with a rich, creamy texture, all baked to golden perfection.
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
- Prepare the Cake 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix well.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing, which can toughen the cake.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Smooth the tops and 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 let cool completely on wire racks.
- Prepare Blueberry Filling: In a saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook until the mixture bubbles. Stir in the cornstarch slurry and continue cooking, stirring constantly, until the filling thickens. Remove from heat and allow to cool to room temperature.
- Make Whipped Cream: In a chilled mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip to avoid turning it into butter.
- Assemble the Cake: Place one cake layer on your serving plate. Spread an even layer of the blueberry filling over the cake, then spread a layer of whipped cream on top of the filling.
- Finish Assembly: Add the second cake layer on top. Use the remaining whipped cream to cover the top and sides of the cake. Smooth it nicely with a spatula.
- Garnish and Chill: Decorate the cake with fresh blueberries, lemon zest, and mint leaves as desired. Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the layers to set.
Notes
- Use chilled heavy cream and a cold bowl for best whipped cream results.
- Frozen blueberries can be used if fresh are not available; thaw and drain excess liquid before cooking.
- Make sure cake layers are completely cool before adding filling and whipped cream to prevent melting.
- For a stronger lemon flavor, add more zest to the filling or garnish.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
