Blueberry Cream Cake
A delightful dessert capturing the essence of summer with layers of moist cake and blueberry-infused frosting, perfect for any gathering.
Ingredients
For the Cake
- 1.5 cups all-purpose flour Forms the soft base of the cake.
- 1 tsp baking powder For a perfectly risen cake.
- 0.5 tsp baking soda Adds a delicate crumb.
- 0.25 tsp salt Balances the sweetness.
- 1 cup unsalted butter, softened Creates a rich, moist texture.
- 1.25 cups granulated sugar For sweet goodness.
- 2 large eggs Binds the mixture together.
- 1 tsp vanilla extract Adds delectable flavor.
- 0.5 cup whole milk Keeps the cake moist and tender.
- 1 cup fresh blueberries Bursting with flavor.
For the Cream Filling
- 8 oz cream cheese, softened Forms the base of the cream filling.
- 1 cup heavy whipping cream Light and fluffy for the topping.
- 0.5 cup powdered sugar For sweetness in the cream filling.
- 1 tsp vanilla extract Enhances the aromatic notes in the filling.
- 0.5 cup blueberry jam or preserves Adds a delightful layer of flavor.
For Garnish
- 1 cup fresh blueberries For an attractive presentation.
- to taste powdered sugar A finishing touch for sweetness and beauty.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually alternate adding the dry ingredients and whole milk to the buttery mixture, starting and ending with the dry ingredients. Mix until just combined and gently fold in the fresh blueberries.
- Divide the batter evenly between the two cake pans. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cream Filling Preparation
- In a separate bowl, beat the cream cheese until smooth and creamy.
- In another bowl, whip the heavy cream with powdered sugar until stiff peaks form. Fold in the vanilla extract and blueberry jam until well combined.
Assembly
- Once cakes are cool, spread a layer of cream filling on top of the first cake layer.
- Top with the second cake layer and cover the top of the cake with the remaining cream filling. Garnish with fresh blueberries and a dusting of powdered sugar if desired.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
For the best results, ensure your butter is softened to room temperature. Be careful not to over-whip the cream, and consider adding a layer of blueberry coulis for extra blueberry goodness.