🍰 Blueberry Cream Cake Recipe: A Dreamy Dessert You’ll Love! 💙
Looking for the perfect dessert that’s both light, fruity, and indulgently creamy? This Blueberry Cream Cake is a showstopper that melts in your mouth with every bite. Featuring layers of fluffy vanilla cake, luscious whipped cream, and juicy blueberry compote, this recipe brings together the best of sweet and tangy for your next family gathering, birthday party, or cozy weekend treat!
🌟 What You’ll Love:
– Simple ingredients
– Fresh, fruity flavor
– Perfect balance of sweetness and creaminess
Let’s get baking!
🫐 Ingredients:
For the Cake:
– 2 cups all-purpose flour
– 2 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup (1 stick) unsalted butter, room temperature
– 1 cup granulated sugar
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 1 cup buttermilk, room temperature
For the Blueberry Compote:
– 2 cups fresh or frozen blueberries
– ½ cup granulated sugar
– 1 tbsp lemon juice
– 1 tbsp cornstarch mixed with 2 tbsp cold water
For the Cream Filling:
– 1 ½ cups heavy whipping cream
– ¼ cup powdered sugar
– 1 tsp vanilla extract
Optional:
– Extra blueberries and mint leaves for garnish
👩🍳 Instructions:
STEP 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
STEP 2: Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each. Mix in vanilla.
Alternate adding the buttermilk and dry mixture to the wet ingredients, starting and ending with the flour mixture. Mix until just combined—don’t overmix!
STEP 3: Bake the Cake
Divide batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let sit in pans for 10 minutes, then invert onto wire racks to cool completely.
STEP 4: Make the Blueberry Compote
In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir occasionally until the mixture starts to bubble and fruit softens.
Stir in the cornstarch slurry and cook until the mixture thickens (2–3 minutes). Remove from heat and let cool completely.
STEP 5: Whip the Cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Be careful not to overwhip.
STEP 6: Assemble the Cake
Place one cake layer on a serving plate or cake stand. Spread a generous layer of whipped cream over the top, followed by spoonfuls of blueberry compote. Don’t go all the way to the edge—allow a border to prevent overflowing.
Add the second cake layer and repeat, topping with more whipped cream and a generous drizzle of blueberry compote. Decorate with fresh blueberries and mint leaves if desired.
STEP 7: Chill & Serve
Refrigerate for at least 1 hour before serving to help everything set beautifully. Slice, serve, and enjoy the creamy, fruity magic! 💜
📌 Tips:
– You can make the cake layers a day in advance and wrap them tightly in plastic.
– The blueberry compote also works great as a topping for pancakes or yogurt!
– Keep leftovers refrigerated in an airtight container for up to 3 days.
Whether you’re a blueberry lover or just in the mood for a show-stopping dessert, this Blueberry Cream Cake is guaranteed to impress! Let us know how yours turns out! 🍇✨
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