This Blueberry Cream Cake is everything you want in a summer dessert—light, tender cake layers, fluffy whipped cream, and juicy bursts of fresh blueberries. It’s simple, unfussy, and lets seasonal ingredients shine. Whether served as a layer cake or in a sheet pan style, this treat tastes like a slice of sunshine on a plate.
Why You’ll Love This Recipe:
Fresh and not overly sweet.
Easy to assemble with bakery-quality results.
Perfect for brunches, showers, or light desserts.
Pairs beautifully with a cup of tea or prosecco.
Can be made ahead and chilled until ready to serve.
Ingredients for Blueberry Cream Cake
You bring the appetite, these ingredients bring everything else.
Fresh blueberries: These juicy gems are the star of the show, providing natural sweetness and a pop of color.
All-purpose flour: The backbone of your cake, it gives structure and a light texture.
Granulated sugar: This sweetener balances the tartness of the blueberries and adds moisture.
Unsalted butter: Softened butter creates a rich flavor and helps achieve that fluffy cake texture.
Heavy cream: This ingredient adds a luscious creaminess, making each bite melt in your mouth.
Large eggs: Eggs bind everything together and contribute to the cake’s rise.
Baking powder: A leavening agent that helps the cake rise and become light and airy.
Vanilla extract: A splash of vanilla enhances the overall flavor, making it even more delightful.
Salt: Just a pinch elevates the flavors, balancing the sweetness.
Powdered sugar: Optional for dusting, it adds a touch of elegance to your finished cake.
For those looking to mix things up, consider adding the zest of a lemon for a refreshing twist or swapping half the blueberries for raspberries or strawberries for a mixed berry delight. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Blueberry Cream Cake
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures your Blueberry Cream Cake bakes evenly. While the oven warms up, grab a 9-inch round cake pan. Grease it with butter or cooking spray, then dust it with flour. This step is crucial; it prevents the cake from sticking. Trust me, there’s nothing worse than a cake that won’t come out of the pan!
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This process usually takes about 3-5 minutes. The fluffiness is key; it helps create a tender cake. You’ll know it’s ready when it looks pale and airy. Don’t rush this step; it’s where the magic begins!
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, mixing well after each addition. This helps incorporate air, making your cake rise beautifully. After the eggs, stir in the vanilla extract. The aroma of vanilla will fill your kitchen, making it feel like a bakery. This step is all about building flavor and texture, so take your time to mix until everything is well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step is essential for even distribution of the leavening agent. Whisking also aerates the flour, which contributes to a lighter cake. Make sure there are no lumps; a smooth mixture is what you’re aiming for. Once done, set it aside while you prepare the wet ingredients.
Step 5: Mix Wet and Dry Ingredients
Now, it’s time to combine the wet and dry ingredients. Gradually add the flour mixture to the butter mixture, alternating with the heavy cream. Start and end with the flour mixture. This method helps maintain the cake’s structure. Mix until just combined; overmixing can lead to a dense cake. You want a smooth batter, but a few lumps are perfectly fine!
Step 6: Fold in Blueberries
Gently fold in the fresh blueberries, being careful not to break them. This is where the magic happens; those juicy berries will burst with flavor in every bite. Use a spatula to incorporate them evenly into the batter. Remember, the goal is to keep the blueberries intact for that delightful pop of flavor. It’s like adding little surprises to each slice!
Step 7: Bake the Cake
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be irresistible. Just try not to open the oven door too often; it can affect the baking process!
Step 8: Cool and Serve
Once baked, allow the cake to cool in the pan for about 10 minutes. This helps it set and makes it easier to remove. After that, transfer it to a wire rack to cool completely. If you like, dust the top with powdered sugar for a touch of elegance. Slice it up and serve! Each piece is a slice of heaven, perfect for any occasion.
Tips for Success
Use room temperature ingredients for better mixing and a fluffier cake.
Don’t skip the greasing and flouring of the pan; it’s essential for easy removal.
Be gentle when folding in the blueberries to keep them intact.
Check for doneness a few minutes early to avoid overbaking.
Let the cake cool completely before slicing for cleaner pieces.
Equipment Needed
9-inch round cake pan: A standard choice; you can also use a square pan if that’s what you have.
Mixing bowls: A set of various sizes is handy; even a large pot can work in a pinch.
Electric mixer: A hand mixer is great, but a whisk will do if you’re feeling strong!
Spatula: Essential for folding in blueberries and smoothing the batter.
Wire rack: For cooling; a plate can substitute if needed.
Variations
Lemon Blueberry Cream Cake: Add the zest of one lemon to the batter for a refreshing citrus twist that complements the blueberries beautifully.
Mixed Berry Cake: Substitute half of the blueberries with raspberries or strawberries for a delightful mixed berry experience.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake suitable for those with gluten sensitivities.
Dairy-Free Version: Replace the heavy cream with coconut cream and use dairy-free butter for a delicious dairy-free treat.
Vegan Blueberry Cream Cake: Swap eggs for flax eggs and use plant-based butter and cream to create a vegan-friendly version.
Serving Suggestions
Pair your Blueberry Cream Cake with a scoop of vanilla ice cream for a delightful contrast.
Serve with a dollop of whipped cream and a sprinkle of fresh blueberries on top.
A cup of freshly brewed coffee or tea complements the cake perfectly.
For a festive touch, garnish with mint leaves for a pop of color.
FAQs about Blueberry Cream Cake
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well in this Blueberry Cream Cake. Just make sure to rinse and drain them before adding to the batter. They may release a bit more moisture, so you might want to reduce the heavy cream slightly.
How do I store leftover Blueberry Cream Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Just remember to let it come to room temperature before serving for the best flavor!
Can I make this cake ahead of time?
Yes! You can bake the Blueberry Cream Cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap. This helps keep it moist. When you’re ready to serve, dust with powdered sugar and enjoy!
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. However, keep in mind that the cake may not be as rich and creamy. For a dairy-free alternative, coconut cream is a fantastic substitute!
Can I add other fruits to this cake?
Definitely! This Blueberry Cream Cake is versatile. You can mix in raspberries, strawberries, or even peaches for a fruity twist. Just be mindful of the moisture content, as some fruits may require adjustments to the recipe.
Final Thoughts
Baking this Blueberry Cream Cake is more than just a culinary task; it’s an experience filled with joy and satisfaction. The vibrant colors and delightful aroma create a warm atmosphere in your kitchen, inviting everyone to gather around. Each slice offers a perfect balance of sweetness and creaminess, making it a hit at any gathering. Whether you’re celebrating a special occasion or simply enjoying a quiet evening at home, this cake brings smiles and happy memories. I hope you find as much joy in making it as I do. Happy baking!
A deliciously simple recipe for Blueberry Cream Cake that is perfect for any occasion.
Ingredients
Scale
2 cups fresh blueberries, rinsed and drained
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
1 cup heavy cream
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
Powdered sugar for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream. Mix until just combined.
Gently fold in the blueberries, being careful not to break them.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve.
Notes
For a lemon twist, add the zest of one lemon to the batter for a refreshing flavor.
Substitute half of the blueberries with raspberries or strawberries for a mixed berry cake.
