Blueberry Cream Cake
A delightful dessert that combines the sweetness of juicy blueberries with a rich, velvety cream filling, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups all-purpose flour light as a cloud
- 1 tsp baking powder to give it that glorious rise
- 0.5 tsp baking soda for extra fluffiness
- 0.25 tsp salt to enhance the flavors
- 1 cup unsalted butter softened, bringing richness and creaminess
- 1.25 cups granulated sugar sweet bliss
- 2 large eggs for moisture and structure
- 1 tsp vanilla extract fragrant and aromatic
- 0.5 cups whole milk adding dew-like freshness
- 1 cup fresh blueberries bursting with flavor (plus extra for topping)
For the Cream Filling
- 8 oz cream cheese softened, for that luxurious filling
- 1 cup heavy whipping cream whipped to perfection
- 0.5 cups powdered sugar adding just the right sweetness
- 1 tsp vanilla extract to elevate the cream
- 0.5 cups blueberry jam or preserves intensifying the blueberry goodness
For Garnish
- Fresh blueberries for garnish
- Powdered sugar optional, for an elegant finish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Incorporate the eggs one at a time.
- Stir in the vanilla extract.
- Add the dry mixture and milk alternately to the butter mixture, beginning and ending with the flour mix. Fold in the fresh blueberries.
Baking
- Divide the batter evenly between the prepared cake pans. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Cream Filling
- In a separate bowl, beat the cream cheese until smooth. In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold in the vanilla extract and blueberry jam.
Assembly
- Once cooled, spread a generous layer of cream filling on the first cake layer. Top with the second layer and spread the remaining filling over the entire cake.
- Garnish with fresh blueberries and dust with powdered sugar if desired.
Chill
- Allow the cake to chill in the refrigerator for at least 1 hour before serving.
Notes
Consider adding lemon zest to the cream filling or experimenting with different types of berries. Allow cakes to cool completely for perfect assembly.