Description
A delightful Blueberry Cream Cake featuring moist layers of vanilla cake, fresh blueberry filling, and fluffy whipped cream frosting. Perfectly balanced with a hint of lemon and vanilla, this elegant dessert is ideal for special occasions or a sweet everyday treat.
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 Frosting
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Optional Garnish
- Fresh blueberries
- Lemon zest
- Mint leaves
Instructions
- Preheat oven 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 after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which will help create a tender cake texture.
- Add eggs and vanilla: Beat in the eggs one at a time ensuring each is fully incorporated, then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the whole milk. Mix gently until just combined, being careful not to overmix for a light crumb.
- Bake the cake layers: Divide batter evenly between the prepared pans. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cakes cool completely in the pans.
- Prepare blueberry filling: In a saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Once the mixture starts bubbling, stir in the cornstarch slurry. Cook until the mixture thickens, then remove from heat and let it cool to room temperature.
- Make whipped cream: In a chilled bowl, whisk heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, ensuring the cream holds its shape for frosting.
- Assemble the cake: Place one cake layer on a serving plate. Spread an even layer of blueberry filling over it, then cover with a layer of whipped cream. Top with the second cake layer and frost the entire cake with the remaining whipped cream.
- Garnish and chill: Decorate the cake with optional fresh blueberries, lemon zest, and mint leaves. Chill the cake in the refrigerator for at least 2 hours to set and enhance the flavors before serving.
Notes
- Use fresh or frozen blueberries according to availability; if using frozen, thaw and drain excess liquid before cooking.
- Ensure the cakes are completely cooled before assembling to prevent the whipped cream from melting.
- Optional garnishes enhance visual appeal and add fresh flavor but can be omitted if desired.
- For a more intense lemon flavor, add a teaspoon of lemon zest to the blueberry filling.
- Store any leftover cake covered in the refrigerator for up to 3 days for best freshness.
