Say hello to your new go-to dessert: the Blueberry Cream Cake. This showstopper of a cake strikes the perfect balance between soft, tender crumb and a cloud-like whipped cream topping. Each bite bursts with juicy blueberries, making it the ultimate treat for summer gatherings, special occasions, or simply to brighten any ordinary afternoon. The best part? It’s remarkably easy to pull together with simple pantry staples, delivering maximum flavor with minimum fuss. If you love cakes that wow both your eyes and your taste buds, the Blueberry Cream Cake is simply irresistible.
Ingredients You’ll Need
With just a handful of key ingredients, this Blueberry Cream Cake comes together effortlessly. Each part plays an important role, whether it’s creating the fluffy cake, the pillowy cream, or the juicy pops of berry brightness throughout.
- All-purpose flour: The foundation for a sturdy yet tender crumb that lets the other flavors sing.
- Baking powder & baking soda: For that lovely lift, so your cake rises beautifully every time.
- Salt: Just a pinch, but it’s the flavor booster that makes all the difference.
- Unsalted butter (softened): The richness that gives the cake its moist, melt-in-your-mouth texture.
- Granulated sugar: Adds sweetness and helps to cream the butter for a light base.
- Large eggs: They bind everything together while making the cake fluffy and rich.
- Vanilla extract: Infuses delicate aroma and warmth into every crumb and the whipped cream topping.
- Sour cream: This secret ingredient keeps the cake extra moist and adds a subtle tang.
- Milk: Loosens the batter just enough for a perfectly smooth cake.
- Fresh blueberries: The star of the show, providing juicy texture and sweet-tart bursts.
- Heavy whipping cream: Whips up into a dreamy cloud to crown the cake.
- Powdered sugar: Sweetens the whipped cream without any grittiness.
How to Make Blueberry Cream Cake
Step 1: Prepare Your Pan and Oven
Let’s get started by setting yourself up for cake success. Preheat your oven to 350°F (175°C) so it’s piping hot and ready. Grab a 9-inch round cake pan, give it a good greasing, and set it aside. A well-greased pan ensures a smooth release—and no sad, stuck cakes!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This might seem simple, but making sure your leaveners are properly incorporated sets the stage for a perfectly even rise and the lightest texture in your Blueberry Cream Cake.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until it’s pale and fluffy—picture the consistency of frosting. This beating process incorporates air, which is the key to that gorgeous, soft crumb we’re after.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, blending well after each, followed by the vanilla extract. Take your time here; good incorporation means a richer, velvety cake.
Step 5: Incorporate Sour Cream and Milk
Stir in the sour cream and milk. The combination will look a little thick and silky, and that’s exactly what you want—the sour cream adds unbeatable moisture while the milk keeps everything light.
Step 6: Combine Wet and Dry Ingredients
Gradually add your dry flour mixture to the wet ingredients, mixing just until you no longer see dry flour. Gentle mixing avoids overworking, which keeps your Blueberry Cream Cake perfectly tender.
Step 7: Fold in Blueberries
Now, gently fold in 1 cup of the blueberries. These beauties will dot your cake with pockets of juicy goodness. Using a light hand keeps them from bursting before baking.
Step 8: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Slide it into your preheated oven and bake for 35 to 40 minutes, or until a toothpick poked in the center comes out clean. Let the cake cool completely in the pan (patience pays off here!) before turning it out onto a wire rack.
Step 9: Whip Up the Cream Topping
While your cake cools, whip together heavy cream, powdered sugar, and vanilla until soft peaks form. This cloud-like topping is just sweet enough to compliment the juicy blueberries and buttery cake.
Step 10: Finish and Decorate
Spread the whipped cream generously over the cooled cake, letting swoops and swirls form naturally. Crown your masterpiece with the remaining ½ cup of blueberries—now your Blueberry Cream Cake is ready to wow!
How to Serve Blueberry Cream Cake
Garnishes
For an effortless flourish, sprinkle some extra fresh blueberries on top, or add a few sprigs of mint. A dusting of powdered sugar or a fine zest of lemon can offer a lovely hint of color and brightness. If you want to impress, a handful of edible flowers or a drizzle of homemade blueberry syrup will make your Blueberry Cream Cake stand out even more.
Side Dishes
Blueberry Cream Cake pairs beautifully with a scoop of vanilla bean ice cream, which melts delightfully into the cake. For contrast, serve with a tart lemon sorbet or a bowl of fresh seasonal fruit. A cup of hot tea or coffee turns this into an elegant afternoon treat.
Creative Ways to Present
Think beyond traditional slices! Cut the Blueberry Cream Cake into cubes and layer with extra whipped cream and blueberries for stunning individual trifles. Or, bake the cake in mini pans for sweet single-serve portions—ideal for parties or brunch. You can even use cookie cutters to shape fun forms for kids’ birthdays or summer celebrations.
Make Ahead and Storage
Storing Leftovers
Keep extra Blueberry Cream Cake covered and refrigerated. The whipped cream stays fresh for up to 2 days, though the cake is at its fluffiest the day it’s made. Store the cake in an airtight container to prevent it from drying out or absorbing any fridge odors.
Freezing
Though whipped cream doesn’t freeze well, the cake base itself is freezer-friendly. Wrap any leftover unfrosted cake tightly in plastic wrap and freeze for up to two months. When you’re ready to enjoy, simply thaw overnight in the fridge, then top with freshly whipped cream and blueberries.
Reheating
While Blueberry Cream Cake is best served chilled or at room temperature, you can warm slices of plain cake (without cream) in the microwave for about 10 seconds. Always add the whipped cream and berries after reheating for the best texture and taste.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just add them straight from the freezer and gently fold them into the batter. No need to thaw, and this helps prevent the berries from bleeding and turning your Blueberry Cream Cake batter purple.
Can I make the cake ahead of time?
Definitely. You can bake and cool the cake a day ahead, then wrap it well and store at room temperature. Add the whipped cream and fresh blueberries just before serving for the best texture.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a wonderful substitute for sour cream in this Blueberry Cream Cake. It will still add moisture and a slight tang, and the texture remains soft and rich.
How do I keep the blueberries from sinking to the bottom?
Tossing your blueberries in a teaspoon of flour before folding them into the batter can help suspend them throughout the cake, ensuring you get fruit in every bite.
Is it possible to make this cake gluten-free?
You can substitute a good-quality gluten-free all-purpose blend for the flour; just make sure it contains a binder like xanthan gum. The Blueberry Cream Cake will still turn out moist and flavorful.
Final Thoughts
There’s something truly special about baking up a Blueberry Cream Cake—maybe it’s the simplicity, maybe it’s the big bursts of berry or the luscious whipped cream, but it always brings a smile to everyone around the table. I hope you give this delightful dessert a try soon, and that it becomes a new favorite in your kitchen too!
Print
Blueberry Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Blueberry Cream Cake. A moist and tender cake studded with juicy blueberries, topped with a billowy layer of whipped cream – it’s a perfect dessert to celebrate the season.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ⅓ cup milk
- 1 ½ cups fresh blueberries
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Beat Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine Wet Ingredients: Stir in the sour cream and milk until smooth.
- Blend Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Add Blueberries: Gently fold in 1 cup of the blueberries.
- Bake: Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cake to cool completely, then whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the cake, and top with the remaining blueberries.
Notes
- You can use frozen blueberries if fresh ones are unavailable; do not thaw them before adding to the batter.
- For a burst of flavor, consider adding a teaspoon of lemon zest to the cake batter.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 21g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
