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A delectable slice of Blueberry Cream Cake topped with fresh blueberries and whipped cream

Blueberry Cream Cake

A light, tender cake layered with glossy blueberry filling and cloud-like whipped cream, perfect for summer celebrations or as a weeknight treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups all-purpose flour Measure by spooning into cup and leveling with a knife.
  • 1.5 tsp baking powder Ensure it's evenly distributed in the mixture.
  • 0.25 tsp salt Use unsalted butter for better control of salt level.
  • 0.5 cups unsalted butter, softened Chill if very soft to prevent over-creaming.
  • 0.75 cups granulated sugar Add gradually while creaming with butter.
  • 3 large eggs Room temperature eggs are preferred.
  • 1 tsp vanilla extract Enhances the flavor.
  • 0.5 cups whole milk
For the blueberry filling
  • 2 cups fresh or frozen blueberries If using frozen, keep mostly frozen until cooked.
  • 0.25 cups granulated sugar For the filling.
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water (slurry) Holds the filling together.
For the whipped cream
  • 2 cups heavy whipping cream Chill the bowl and beaters.
  • 0.25 cups powdered sugar For sweetening the cream.
  • 1 tsp vanilla extract For flavoring the cream.
Optional garnish
  • to taste Fresh blueberries For decoration.
  • to taste Lemon zest Enhances flavor.
  • to taste Mint leaves For decoration.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans and set aside.
  2. Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined.
Making the Cake Batter
  1. Beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
  2. Add the dry ingredients and milk to the butter mixture in alternating additions, beginning and ending with the dry ingredients. Mix until just combined.
Baking the Cake
  1. Divide the batter evenly between the prepared pans and bake for 22–25 minutes, or until a toothpick comes out clean.
  2. Let cakes cool in the pans for 10 minutes before turning out to cool completely.
Making the Blueberry Filling
  1. In a saucepan combine 2 cups blueberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the blueberries release juices and start to break down. Stir in the cornstarch slurry and cook until slightly thickened; cool completely.
Whipping the Cream
  1. Chill bowl and beaters. Whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract to stiff peaks. Keep chilled until assembly.
Assembling the Cake
  1. Place one cake layer on a serving plate. Spread half the blueberry filling, then a layer of whipped cream. Top with the second cake layer, cover with remaining cream, and garnish if desired.
  2. Chill at least 2 hours before serving to set.

Notes

For best results, chill tools for whipped cream and use room-temperature eggs. Prevent soggy layers by using a thin layer of whipped cream as a moisture barrier.