Blueberry Cream Cake
A delightful dessert with fluffy cake layers and creamy blueberry-infused frosting, perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour light and fluffy, perfect for cake
- 1 tsp baking powder for fluffiness
- 0.5 tsp baking soda completes the leavening
- 0.25 tsp salt to balance sweetness
- 1 cup unsalted butter, softened rich and creamy
- 1.25 cups granulated sugar provides sweetness and moisture
- 2 large eggs binding elements for structure
- 1 tsp vanilla extract aromatic and sweet depth
- 0.5 cups whole milk ensures moisture and tenderness
- 1 cup fresh blueberries (plus extra for topping) juicy, fresh fruit
Frosting Ingredients
- 1 (8 oz) package cream cheese, softened adds richness and stability to frosting
- 1 cup heavy whipping cream light and airy texture
- 0.5 cups powdered sugar for a touch of sweetness in the filling
- 1 tsp vanilla extract enhanced flavor in frosting
- 0.5 cups blueberry jam or preserves concentrated blueberry flavor
- Fresh blueberries for garnish adds a pop of color
- Optional as needed powdered sugar for a beautiful finishing touch
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, use a mixer to beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients and whole milk into the butter mixture, mixing until just combined. Gently fold in the fresh blueberries.
Baking
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-28 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Cream Filling Preparation
- Beat the softened cream cheese in a bowl until smooth. In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Fold in the vanilla extract and blueberry jam.
Assembly
- Once the cake layers are completely cooled, place the first layer on a serving platter. Spread a generous layer of the cream filling on top.
- Carefully place the second layer on top and spread the remaining cream filling over the cake. Garnish with fresh blueberries and optional powdered sugar.
Chilling and Serving
- Chill the assembled cake in the refrigerator for at least one hour before serving.
Notes
Use fresh ingredients for best flavor. Consider adding a touch of lemon zest for extra zing. Store leftovers wrapped in plastic wrap in the refrigerator for up to three days or freeze for up to three months.