Looking for a delightful dessert recipe that will impress your guests? Check out the Blueberry Cream Cake Recipe! This simple yet delicious cake features layers of sponge cake, sweet blueberries, and whipped cream, making it the perfect treat for any occasion.
Whether you’re hosting a tea party, celebrating a special occasion, or just looking for a sweet treat, blueberry cream cake is sure to satisfy your cravings.
Key Blueberry Cream Cake Ingredients & Why
Blueberries
Fresh blueberries star in our cream cake for a delightful, tangy contrast to the creamy topping. Frozen ones won’t do.
Sour Cream
In our creamy topping, sour cream lends a tangy, creamy texture. Mixed with sugar, egg yolk, vanilla, and almond extract, it’s the perfect complement to blueberries.
Flour
We use all-purpose flour for the cake base, combining it with granulated sugar and butter for a rich, crispy cookie base.
Sugar
Granulated sugar sweetens the base, while a blend of granulated and powdered sugar adds a perfect sweetness to balance the blueberries’ tartness.
Egg
An egg yolk binds the topping, creating a smooth, creamy texture.
Vanilla and Almond Extract
Enhancing the topping, both vanilla and almond extract provide a subtle flavor that harmonizes with the blueberries and sour cream.
Baking Powder
The base relies on baking powder to rise, resulting in a light and fluffy cookie base.
Cornstarch
Some recipes use cornstarch in the blueberry filling to thicken it, achieving a jam-like consistency.
In certain cream cake recipes, cream cheese adds a rich, tangy frosting that pairs beautifully with blueberries.
How Do You Make The Best Blueberry Cream Cake?
- Preheat the oven to 350°F and line two 6″ round cake pans with parchment circles.
- Cream butter and sugar until light and creamy; then, whisk in eggs and vanilla until well combined.
- In a separate bowl, sift cake flour with baking powder.
- Alternate between adding the flour mixture and milk, starting and ending with the flour mixture.
- Pour the batter into the prepared cake pans and bake for around 40 minutes. The cake is done when a wooden skewer or cake tester comes out clean, or when the cake springs back when lightly touched.
- Allow the cake to cool in the pans for about 10 minutes, then gently loosen the sides with a knife or metal spatula and invert it onto a metal rack. Invert it again onto another rack to prevent the cake from splitting, and let it cool completely.
Pro Tips For Making Blueberry Cream Cake Recipe
- Opt for fresh blueberries: Fresh is key for the perfect result, frozen won’t do.
- Dust blueberries with flour: Prior to adding defrosted blueberries to the batter, lightly coat them with a tablespoon of flour to prevent sinking.
- Blend butter, cream cheese, and sugar: Cream these together until they’re light and fluffy for a moist and rich cake.
- Gently fold in blueberries: Treat the blueberries with care to avoid crushing.
- Cool the cake before topping: Ensure the cake cools completely before adding the topping to avoid melting and sliding.
How to Store Blueberry Cream Cake
- At room temperature, a blueberry cake stays fresh for 2 days in good weather.
- To store it in the fridge, wrap the cake in plastic or use a cake carrier; it’ll last up to 5 days.
- You can freeze the cake for up to a month.
Can You Freeze Blueberry Cream Cake?
To preserve your blueberry cream cake, follow Veena Azmanov’s advice: freeze it for a month. Slice and wrap each piece in plastic, then store them in a freezer bag. When thawing, keep the cake wrapped to prevent condensation.
Frequently Asked Questions About Blueberry Cream Cake
Should blueberry cake be refrigerated?
To preserve your blueberry cream cake, follow Veena Azmanov’s advice: freeze it for a month. Slice and wrap each piece in plastic, then store them in a freezer bag. When thawing, keep the cake wrapped to prevent condensation.
What other berries can I use in blueberry cake?
Veena Azmanov recommends trying a variety of berries, such as raspberries, blackberries, or mixed berries, with this recipe.
How fast can blueberry cream cake be made?
Happy Foods Tube recommends a 30-minute baking time for the sponge cake. Preparing the blueberry filling is a simple, at-home task requiring blueberries, sugar, and lemon juice. Whipping the cream with powdered sugar is a speedy process. Assembling the dessert is a quick step, allowing you to serve it promptly.
Blueberry Cream Cake Recipe
Ingredients
- 2 cups blueberries (fresh or frozen)
- 6 tbsp. sugar
- ¼ cup water
- 1 tbsp. orange liqueur (Grand Marnier)
- 1 tsp. orange zest (optional)
- 2-3 cups fresh blueberries for decoration
Cake:
- 2/3 cups (150 g) butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 tsp. vanilla
- 2 cups (230 g) cake flour
- 2 tsp baking powder
- 1 1/3 (300 ml) cup milk
Frosting:
- 2-1/2 cups (625 ml) heavy whipping cream (35%)
- 1 (275g) tub of mascarpone cheese
- 1 cup (100 g) confectioner sugar
- 2 tsp vanilla
Instructions
- Preheat oven to 350°F and line two 6" round cake pans with parchment circles.
- Cream butter and sugar until light and creamy, then whisk in eggs and vanilla until well combined.
- In a separate bowl, sift cake flour with baking powder.
- Alternate between stirring in the flour mixture and milk, starting and ending with the flour mixture.
- Pour batter into prepared cake pans and bake for approximately 40 minutes. The cake is done when a wooden skewer or cake tester comes out clean, or the cake springs back when lightly pressed.
- Allow the cake to cool in the pans for about 10 minutes, then gently loosen the sides with a knife or metal spatula before inverting it onto a metal rack. Invert again onto another rack to prevent the cake from splitting. Let it cool completely.
