Description
A luscious Blueberry Cream Cake featuring moist layers of vanilla cake filled and topped with sweet blueberry compote and fluffy whipped cream, perfect for any celebration or gathering.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Cake Batter
- 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 cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly and ensure good leavening.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar using a mixer until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, allowing each to incorporate fully, then mix in vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, mixing until just combined to avoid overmixing which can toughen the cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.
- Prepare Blueberry Filling: In a saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. When the mixture starts bubbling, stir in the cornstarch slurry and cook until the filling thickens. Remove from heat and cool.
- Whip the Cream: With a mixer, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a stable whipped cream for layering and frosting.
- Assemble the Cake: Place one cake layer on a serving plate. Spread an even layer of blueberry filling over it, followed by a layer of whipped cream.
- Finish and Chill: Top with the second cake layer. Cover the entire cake with remaining whipped cream, smoothing the sides and top. Garnish with fresh blueberries, lemon zest, and mint leaves as desired. Chill the cake for at least 2 hours before serving to achieve the best texture and flavor.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- Frozen blueberries can be used but thaw and drain excess liquid before cooking.
- Ensure the cake layers are completely cooled before adding the filling to prevent melting the whipped cream.
- Chilling the cake helps the whipped cream set and enhances flavor melding.
- For a tangier blueberry filling, increase lemon juice slightly to taste.
