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Delicious blueberry cream cake topped with fresh blueberries and cream

Blueberry Cream Cake

A soft, tender sponge layered with bright blueberry jam and cloud-like whipped cream, this Blueberry Cream Cake is perfect for gatherings and makes an impressive dessert table centerpiece.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 1/2 cups all-purpose flour Cake flour can be used for an even softer crumb.
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened High-quality butter (82% fat) is recommended.
  • 3/4 cup granulated sugar
  • 3 large eggs Use room temperature eggs for proper emulsification.
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
For the Blueberry Filling
  • 2 cups fresh or frozen blueberries Use frozen directly from the freezer to reduce bleeding.
  • 1/4 cup granulated sugar For filling.
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water To thicken filling.
For the Whipped Cream
  • 2 cups heavy whipping cream Use cold (36%+ fat) for easier whipping.
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract For cream.
Optional Garnishes
  • Fresh blueberries
  • Lemon zest
  • Mint leaves

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
Baking
  1. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22–25 minutes, until a toothpick comes out clean.
  2. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Filling
  1. In a small saucepan, combine blueberries, 1/4 cup sugar, and lemon juice. Stir in the cornstarch slurry and cook over medium heat until thickened.
  2. Remove from heat and let cool to room temperature.
Whipping the Cream
  1. Chill a mixing bowl and beaters for 10 minutes, then whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Assembly
  1. Place one cake layer on a serving plate, spread blueberry filling, then a layer of whipped cream. Top with the second cake and frost with remaining cream.
  2. Chill the assembled cake for at least 2 hours before serving.

Notes

For best texture, make sure to use room temperature eggs and proper ratios of ingredients. This cake is adaptable and can be made ahead of time. Store the assembled cake in an airtight container for 2–3 days in the refrigerator.