Blueberry Cream Cake
A delightful cake combining sweet and tart blueberries with a rich, creamy filling, perfect for any occasion.
Ingredients
For the cake
- 1.5 cups all-purpose flour soft and airy
- 1 tsp baking powder for that perfect rise
- 0.5 tsp baking soda added lightness for a fluffy texture
- 0.25 tsp salt enhancing the sweetness
- 1 cup unsalted butter softened
- 1.25 cups granulated sugar sweet and comforting
- 2 large eggs for binding and structure
- 1 tsp vanilla extract warm, aromatic flavor
- 0.5 cups whole milk adding moisture to the cake
- 1 cup fresh blueberries plus extra for topping
For the cream filling
- 1 package cream cheese 8 oz, softened
- 1 cup heavy whipping cream light and fluffy, perfect for frosting
- 0.5 cups powdered sugar sweetening the cream
- 1 tsp vanilla extract to complement the blueberry essence
- 0.5 cups blueberry jam or preserves extra deliciousness in the cream
For garnish
- to taste fresh blueberries an inviting touch
- to taste powdered sugar optional, for garnish
Instructions
Preparation
- Preheat the 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 all-purpose flour, baking powder, baking soda, and salt. Set aside.
Baking the Cake
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry flour mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined and fold in the fresh blueberries.
- Divide the batter evenly between the prepared cake pans. Bake for 25–28 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Making the Cream Filling
- Beat the cream cheese in a bowl until smooth. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the vanilla extract and blueberry jam.
Assembly
- Once the cakes have cooled, place the first layer on a serving platter and spread a layer of cream filling on top. Add the second layer and top with remaining cream filling.
- Garnish with fresh blueberries and dust with powdered sugar if desired.
Serving
- Chill the cake in the refrigerator for at least one hour before serving.
Notes
Consider adding lemon zest for a citrusy note. Pat blueberries dry to prevent excess moisture in the batter.