Description
A soft and fluffy blueberry cream cake made with layers of vanilla sponge and a light whipped cream filling, topped with fresh blueberries—perfect for any celebration or a delightful everyday treat.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 1/2 cups fresh or frozen blueberries
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for cream filling)
- Fresh blueberries and mint leaves for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and granulated sugar with an electric mixer until pale and fluffy (3-5 minutes).
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- Divide batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla, and beat to soft peaks.
- Place one cake layer on a serving plate. Spread a layer of whipped cream filling on top, then add the second cake layer. Cover the top and sides with remaining cream.
- Decorate with fresh blueberries and optional mint leaves. Chill until ready to serve.
Notes
- Do not overmix the batter to keep the cake tender.
- Ensure ingredients are at room temperature for best results.
- Frozen blueberries can be used but coat them lightly in flour to prevent sinking.
- Store leftovers in the refrigerator in an airtight container.
- Cake layers can be made a day ahead and assembled later.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: blueberry cake, whipped cream cake, Nova Scotia dessert, summer cake, blueberry cream dessert