Step-by-Step Instructions

Step 1: Preparing the Cake Batter

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. This step is crucial for ensuring a moist and tender cake, as it incorporates air into the batter.
4. Add the Eggs: One at a time, add the eggs to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing. Once all the eggs are incorporated, add the vanilla extract and almond extract (if using) and mix again.
5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
6. Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even layers. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool the Cakes: Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely before assembling.

Step 2: Making the Blueberry Compote

1. Cook the Blueberries: In a medium saucepan, combine the blueberries, sugar, cornstarch, water, lemon juice, and lemon zest (if using). Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries begin to break down, about 5-7 minutes.
2. Cool the Compote: Remove the saucepan from the heat and allow the blueberry compote to cool to room temperature. This compote will be used as a filling between the cake layers and as a topping, adding a fresh burst of flavor to each bite.

Step 3: Preparing the Cream Filling

1. Whip the Cream: In a large mixing bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form. Be careful not to overwhip, or the cream may become grainy.
2. Incorporate the Cream Cheese: In a separate bowl, beat the softened cream cheese until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. This creates a light, fluffy, and rich cream filling that pairs beautifully with the blueberry compote and cake.

Step 4: Assembling the Cake

1. Level the Cake Layers: If necessary, level the tops of the cakes using a serrated knife to ensure they stack evenly.
2. Add the First Layer of Cream: Place the first cake layer on a serving plate or cake stand. Spread a generous amount of the cream filling over the cake, smoothing it with a spatula. Leave a slight border around the edge to prevent the cream from spilling over when the layers are stacked.
3. Top with Blueberry Compote: Spoon a layer of blueberry compote over the cream filling. The combination of cream and blueberry compote between the layers adds a delightful contrast in both texture and flavor.
4. Repeat the Layers: Place the second cake layer on top and repeat the process—spread the cream filling, followed by the blueberry compote. If you have a third layer, add that as well.
5. Frost the Cake: Once all the layers are assembled, use the remaining cream filling to frost the top and sides of the cake. Use an offset spatula to smooth the cream and create a clean, professional finish.
6. Decorate the Cake: For a simple yet elegant decoration, top the cake with fresh blueberries and a dusting of powdered sugar. You can also add fresh mint leaves for a pop of color. If you’re feeling creative, pipe extra cream around the edges of the cake for a more polished look.

Step 5: Serving the Cake

1. Chill the Cake: For best results, refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld together and the cream to set.
2. Slice and Serve: When ready to serve, slice the cake with a sharp knife, wiping the blade clean between cuts to ensure neat slices.

Variations

• Lemon Blueberry Cream Cake: Add 2 tablespoons of lemon zest to the cake batter and a tablespoon of lemon juice to the cream filling for a refreshing lemon twist.
• Chocolate Blueberry Cream Cake: Swap out 1/4 cup of flour for cocoa powder to create a chocolate cake base. The richness of chocolate pairs beautifully with the blueberry and cream layers.
• Berry Medley Cake: Instead of just blueberries, use a combination of fresh berries such as raspberries, blackberries, and strawberries for a mixed berry version of this cake.

Tips for Success

• Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature before starting the recipe. This helps them mix more evenly and prevents lumps in the batter or cream filling.
• Don’t Overmix the Batter: Once you’ve added the flour, mix the batter just until combined. Overmixing can result in a dense, tough cake instead of a light and fluffy texture.
• Cool the Cakes Completely: Make sure the cakes are fully cooled before adding the cream filling. Warm cakes will cause the cream to melt and the layers to slide.
• Homemade vs. Store-Bought: You can use store-bought whipped cream or compote for convenience, but making them from scratch greatly enhances the flavor and texture of the cake.

Conclusion

Blueberry cream cake is the epitome of a delightful dessert that strikes the perfect balance between fresh, fruity flavors and indulgent creaminess. From the moist cake layers to the tangy blueberry compote and rich cream filling, every bite is a taste of bliss. This recipe provides a step-by-step guide to making a show-stopping dessert, perfect for special occasions or simply treating yourself. With variations and tips included, you can customize this recipe to suit your taste and style. Try this blueberry cream cake and elevate your dessert game!

Yield: 8-10

Blueberry Cream Cake Recipe

Print

Blueberry cream cake is a delicious and indulgent dessert that perfectly balances the natural sweetness of blueberries with the creamy richness of whipped cream and the moistness of a perfectly baked cake. The tanginess of the blueberries complements the sweetness of the cream, making each bite an unforgettable experience. Whether it's for a special occasion or just to satisfy a dessert craving, this blueberry cream cake is sure to impress.

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Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

• For the Cake:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
• For the Cream Topping:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup cream cheese, softened (optional for extra richness)
• For Garnish:
• Extra blueberries
• Powdered sugar for dusting (optional)
• Fresh mint leaves (optional)

Instructions

1. Prepare the Oven and Pan:

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.

2. Make the Cake Batter:

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Mix in the sour cream and milk until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated (be careful not to overmix).
• Gently fold in the blueberries tossed in flour.

3. Bake the Cake:

• Pour the batter into the prepared cake pan, spreading it evenly.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

4. Prepare the Cream Topping:

• While the cake is cooling, whip the heavy cream, powdered sugar, and vanilla extract (and cream cheese if using) in a large bowl until stiff peaks form.
• Be careful not to overwhip the cream, as it can become grainy.

5. Assemble the Cake:

• Once the cake is completely cooled, spread or pipe the whipped cream topping over the top of the cake.
• Garnish with extra fresh blueberries and a dusting of powdered sugar for a beautiful presentation. Add fresh mint leaves if desired.

6. Serve and Enjoy:

• Slice and serve this delightful blueberry cream cake chilled or at room temperature. It’s perfect for a light dessert or afternoon treat!

Notes

• Blueberry Substitution: You can swap blueberries with raspberries, blackberries, or a mix of berries for variety.
• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
• Cream Cheese Option: Adding cream cheese to the whipped cream gives the topping a richer, tangy flavor, but you can omit it for a lighter cream.