Description
This Blueberry Cream Cake is a delightful homemade dessert featuring tender, fluffy layers of vanilla cake filled and topped with luscious blueberry compote and whipped cream. Lightly sweetened and bursting with the fresh flavor of blueberries and a hint of lemon, this cake is perfect for any occasion, offering a balance of fruity freshness and creamy richness.
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 the cake layers release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet butter mixture in batches, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined to prevent overmixing, which can result in a dense cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared 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 to cool completely in the pans, then transfer to a wire rack if needed.
- Prepare Blueberry Filling: In a saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook until the mixture starts bubbling. Stir in the cornstarch slurry and continue cooking until the mixture thickens to a jam-like consistency. Remove from heat and let cool completely.
- Whip the Cream: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will be used for the creamy layers and frosting.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous layer of the blueberry filling over it, followed by a thick layer of whipped cream. This layering creates moisture and contrast in texture.
- Top and Frost the Cake: Place the second cake layer on top. Use the remaining whipped cream to cover the top and sides of the cake evenly, creating a smooth and creamy finish.
- Garnish and Chill: Decorate the cake with optional fresh blueberries, lemon zest, and mint leaves to enhance presentation and flavor. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the textures to set perfectly.
Notes
- Use fresh or frozen blueberries interchangeably; frozen blueberries should be thawed and drained for best results.
- Ensure the butter is softened, not melted, for proper creaming with sugar.
- Do not overmix the batter to keep the cake light and fluffy.
- Chilling the cake before serving improves the taste and texture significantly.
- This cake can be made a day ahead and stored covered in the refrigerator.
- If desired, substitute heavy cream with a dairy-free alternative for a lactose-free version, though texture may slightly differ.
