If you have a sweet tooth and a love for fresh berries, this Blueberry Cream Cake Recipe is about to become your new favorite indulgence. Imagine tender, moist cake layers suffused with subtle vanilla, layered with luscious homemade blueberry filling and fluffy whipped cream that melts in your mouth. Every bite bursts with vibrant blueberry flavor complemented by the smooth creaminess that feels both decadent and light. Whether you’re celebrating a special occasion or simply treating yourself on a cozy afternoon, this cake brings a touch of elegance and comfort that’s hard to resist.
Ingredients You’ll Need
This Blueberry Cream Cake Recipe uses straightforward ingredients that you might already have at home. Each one is chosen to create that perfect balance of texture, sweetness, and freshness that makes this cake truly shine.
- 1 1/2 cups all-purpose flour: Provides the sturdy but soft structure for the cake layers.
- 1 1/2 tsp baking powder: Helps the cake rise and become light and fluffy.
- 1/4 tsp salt: Balances sweetness and enhances flavor.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for tender crumb.
- 3/4 cup granulated sugar: Sweetens the cake perfectly without overpowering the blueberries.
- 3 large eggs: Binds ingredients and gives the cake structure and richness.
- 1 tsp vanilla extract: Infuses a subtle depth of flavor that complements the blueberries beautifully.
- 1/2 cup whole milk: Keeps the batter smooth and moist.
- 2 cups fresh or frozen blueberries: The star ingredient providing bright color and fresh berry flavor.
- 1/4 cup granulated sugar (for filling): Sweetens and balances the natural tartness of the blueberries.
- 1 tbsp lemon juice: Adds a refreshing tang that lifts the blueberry filling.
- 1 tbsp cornstarch mixed with 1 tbsp water: Thickens the blueberry filling to luscious perfection.
- 2 cups heavy whipping cream: To create the airy, creamy frosting that pairs perfectly with the berries.
- 1/4 cup powdered sugar: Sweetens the whipped cream softly without graininess.
- 1 tsp vanilla extract (for cream): Enhances the whipped cream’s flavor, tying everything together.
- Optional garnish: Fresh blueberries, lemon zest, and mint leaves bring a fresh and colorful finishing touch.
How to Make Blueberry Cream Cake Recipe
Step 1: Preparing the Cake Batter
Begin by preheating your oven to 350°F (175°C) and preparing two 8-inch round cake pans with grease and parchment paper. This step ensures your cake doesn’t stick and comes out with a perfect shape. In a medium bowl, whisk together your dry ingredients: flour, baking powder, and salt. Having the dry ingredients blended ensures even texture throughout the cake.
Step 2: Creaming Butter and Sugar
In a large bowl, use a mixer to cream the softened butter with sugar until the mixture looks light and fluffy. This step is crucial as it aerates the batter, making your cake wonderfully tender. Next, add eggs one by one, beating well after each addition to emulsify the batter properly. Stir in vanilla extract to add depth to your cake’s flavor.
Step 3: Combining Ingredients
Gradually add the dry ingredients alternated with the milk into the butter mixture, mixing just until combined. Overmixing can lead to a dense cake, so be gentle here. Once smooth, divide the batter evenly into your prepared pans and gently smooth the tops.
Step 4: Baking the Cake Layers
Bake for approximately 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in their pans before removing them. Cooling ensures the layers stay moist, making them easier to work with during assembly.
Step 5: Making the Blueberry Filling
While the cakes cool, prepare the vibrant blueberry filling. In a saucepan, combine blueberries, sugar, and lemon juice over medium heat. As it heats, the berries burst and release their juice, creating a natural sauce. Stir in the cornstarch mixture and cook until the filling thickens enough to coat the back of a spoon. Cooling this mixture before layering is a must to keep the cream stable.
Step 6: Whipping the Cream
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Perfectly whipped cream is airy yet firm enough to hold the shape, giving that beautiful contrast to the tangy blueberry filling and soft cake layers.
Step 7: Assembling the Cake
Place one cooled cake layer on your serving plate. Spread a generous layer of blueberry filling across it, followed by a thick spread of whipped cream. Top with the second layer and cover the top and sides of the cake with the remaining whipped cream. This final layer of cream makes the cake look elegant and tastes heavenly.
Step 8: Chilling for Perfection
Pop your fully assembled cake into the fridge for at least two hours before serving. This resting period allows all the flavors to meld beautifully and gives the cake its ideal sliceable texture without losing any of that luscious softness.
How to Serve Blueberry Cream Cake Recipe
Garnishes
Adding fresh blueberries on top instantly boosts the cake’s visual appeal and offers bursts of fresh flavor with each bite. A sprinkle of lemon zest brightens the sweetness and gives a lovely citrus aroma. For a gorgeous, garden-fresh look, tuck in a few fresh mint leaves that also add a refreshing hint to every slice.
Side Dishes
This cake pairs wonderfully with a simple cup of afternoon tea or a glass of sparkling lemonade to echo the cake’s subtle citrus notes. For a more indulgent experience, serve alongside vanilla bean ice cream or a light dollop of Greek yogurt to balance the sweetness.
Creative Ways to Present
If you’re feeling festive, create mini individual Blueberry Cream Cakes using cupcake liners and small containers. Layer the cake, blueberry filling, and cream just as you would the full cake for an irresistible handheld treat. Another fun idea is arranging slices on a dessert platter with fresh fruit and edible flowers for a stunning centerpiece at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover Blueberry Cream Cake Recipe in an airtight container in the refrigerator. The cream stays fresh and the cake moist for up to three days. Keeping it chilled also maintains the integrity of the blueberry filling and whipped cream layers.
Freezing
You can freeze this cake, but it’s best to freeze before adding the whipped cream topping. Wrap the cake layers tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen cake layers keep well for up to one month. Thaw completely in the refrigerator before assembling and frosting.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. However, if you want to soften the cake layers, remove the cream and filling first and warm the cake layers separately in a low oven or microwave. Reassemble after warming for best texture.
FAQs
Can I use frozen blueberries in this Blueberry Cream Cake Recipe?
Absolutely! Frozen blueberries work just as well and are convenient when fresh ones are out of season. Just be sure to thaw and drain any excess liquid before making the filling to avoid a watery result.
What can I substitute for heavy whipping cream?
If you don’t have heavy cream, chilling full-fat coconut cream and whipping it can be a delicious dairy-free alternative. However, the texture and flavor will be slightly different but still delightful.
How do I prevent the whipped cream from becoming runny?
Using cold heavy cream and chilled equipment makes a huge difference. Also, be careful not to overbeat as whipped cream can turn buttery. Adding powdered sugar helps stabilize it slightly for a firmer hold.
Is it possible to make this cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend that substitutes cup for cup. Just check that it contains xanthan gum or another binder to provide structure.
Can I prepare this cake in advance for a party?
Definitely. Prepare the cake layers and blueberry filling a day ahead, then whip the cream and assemble just before serving for the freshest taste and best presentation. The cake also benefits from chilling, so make ahead works perfectly.
Final Thoughts
There’s truly nothing quite like the joy of baking and sharing a Blueberry Cream Cake Recipe with people you love. Its vibrant flavors, tender texture, and creamy layers make it such a satisfying dessert to create and enjoy. I encourage you to give this recipe a try—it’s a wonderful way to brighten any day and impress your guests with minimal fuss and maximum flavor.
Print
Blueberry Cream Cake Recipe
- Total Time: 2 hours 50 minutes
- Yield: 10 servings 1x
Description
A delightful Blueberry Cream Cake featuring moist layers of vanilla cake, fresh blueberry filling, and fluffy whipped cream frosting. Perfectly balanced with a hint of lemon and vanilla, this elegant dessert is ideal for special occasions or a sweet everyday treat.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Blueberry Filling
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
Whipped Cream Frosting
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Optional Garnish
- Fresh blueberries
- Lemon zest
- Mint leaves
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which will help create a tender cake texture.
- Add eggs and vanilla: Beat in the eggs one at a time ensuring each is fully incorporated, then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the whole milk. Mix gently until just combined, being careful not to overmix for a light crumb.
- Bake the cake layers: Divide batter evenly between the prepared pans. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cakes cool completely in the pans.
- Prepare blueberry filling: In a saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Once the mixture starts bubbling, stir in the cornstarch slurry. Cook until the mixture thickens, then remove from heat and let it cool to room temperature.
- Make whipped cream: In a chilled bowl, whisk heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, ensuring the cream holds its shape for frosting.
- Assemble the cake: Place one cake layer on a serving plate. Spread an even layer of blueberry filling over it, then cover with a layer of whipped cream. Top with the second cake layer and frost the entire cake with the remaining whipped cream.
- Garnish and chill: Decorate the cake with optional fresh blueberries, lemon zest, and mint leaves. Chill the cake in the refrigerator for at least 2 hours to set and enhance the flavors before serving.
Notes
- Use fresh or frozen blueberries according to availability; if using frozen, thaw and drain excess liquid before cooking.
- Ensure the cakes are completely cooled before assembling to prevent the whipped cream from melting.
- Optional garnishes enhance visual appeal and add fresh flavor but can be omitted if desired.
- For a more intense lemon flavor, add a teaspoon of lemon zest to the blueberry filling.
- Store any leftover cake covered in the refrigerator for up to 3 days for best freshness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
