Blueberry Cream Cake
A bright, summery dessert featuring moist cake layers filled with silky whipped cream and tart blueberry filling, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups 1 1/2 cups all-purpose flour
- 1.5 tsp 1 1/2 tsp baking powder
- 0.25 tsp 1/4 tsp salt
- 0.5 cups 1/2 cup unsalted butter, softened
- 0.75 cups 3/4 cup granulated sugar
- 3 large 3 large eggs
- 1 tsp 1 tsp vanilla extract
- 0.5 cups 1/2 cup whole milk
For the Blueberry Filling
- 2 cups 2 cups fresh or frozen blueberries
- 0.25 cups 1/4 cup granulated sugar (for filling)
- 1 tbsp 1 tbsp lemon juice
- 1 tbsp 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
For the Whipped Cream
- 2 cups 2 cups heavy whipping cream
- 0.25 cups 1/4 cup powdered sugar
- 1 tsp 1 tsp vanilla extract (for cream)
Optional Garnishes
- Fresh blueberries
- Lemon zest
- Mint leaves
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. Set aside.
- In a large bowl, beat the softened unsalted butter with granulated sugar until light and fluffy. Add eggs one at a time, beating after each addition, and then stir in vanilla extract.
Baking the Cake
- Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the two prepared pans. Smooth the tops and bake for 22–25 minutes or until a toothpick comes out with a few moist crumbs. Cool in pans for 10 minutes, then invert onto racks to cool completely.
Making the Blueberry Filling
- In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat until berries release juices and soften. Stir in the cornstarch slurry and cook until thickened. Remove from heat and cool completely.
Whipping the Cream
- Chill a mixing bowl and beaters, then whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Keep chilled until assembly.
Assembling the Cake
- Place one cake layer on a plate, spread half the blueberry filling, and top with a generous layer of whipped cream. Add the second cake layer, top with remaining cream, and smooth. Garnish with fresh blueberries, lemon zest, or mint.
- Chill for at least 2 hours before serving to set.
Notes
Store the assembled cake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months.