Blueberry Crème Cake is a delightful dessert that combines a rich, velvety texture with the sweet and tangy burst of fresh blueberries. The cake features moist, fluffy sponge cake topped with a luscious blueberry cream, creating a perfect balance of flavors. Topped with a generous amount of blueberry compote and a light dusting of powdered sugar, this cake is a treat for both the eyes and the taste buds, making it an irresistible choice for any occasion.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
For the Crème Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Blueberry Topping:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For the Crème Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Gently fold in the blueberries that have been tossed in flour.
- Pour the batter into the prepared cake pan and spread it evenly.
2. Bake the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
3. Prepare the Crème Filling:
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
- Set the whipped crème aside.
4. Prepare the Blueberry Topping:
- In a small saucepan, combine the blueberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the blueberries start to release their juices (about 5-7 minutes).
- Add the cornstarch mixture and continue cooking until the topping thickens.
- Remove from heat and let it cool completely.
5. Assemble the Cake:
- Once the cake is completely cooled, slice it horizontally into two even layers using a serrated knife.
- Spread the crème filling evenly over the bottom layer of the cake.
- Place the top layer of the cake back on top.
6. Prepare the Crème Topping:
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Add the powdered sugar and vanilla extract, and whip until stiff peaks form.
- Spread the crème topping over the top of the assembled cake.
7. Add the Blueberry Topping:
- Spoon the cooled blueberry topping over the crème topping.
8. Serve:
- Slice the cake and serve. Enjoy your delicious Blueberry Crème Cake with Blueberry and Crème Topping!
This cake is perfect for any occasion and is sure to impress with its rich crème filling and fresh blueberry topping!
