Blueberry Cream Cake Recipe
If there’s one dessert that never fails to make my heart skip a beat, it’s Blueberry Cream Cake. Imagine a tender, buttery cake bursting with juicy blueberries and crowned with a billowy cloud of vanilla whipped cream—each bite is pure, summery bliss! Whether you’re hosting a brunch, celebrating a special occasion, or simply treating yourself, this Blueberry Cream Cake is a dream come true, balancing sweet, tangy, and creamy flavors in every forkful.
Ingredients You’ll Need
Let’s talk about the star players that make this Blueberry Cream Cake so irresistible. Each ingredient has a special job, from the rich butter that creates a melt-in-your-mouth crumb, to the tangy sour cream that keeps the cake moist, and of course, those luscious blueberries that steal the spotlight.
- All-purpose flour: The foundation for a sturdy yet tender cake, just right for soaking up all those juicy berries.
- Baking powder: Gives the cake its lovely lift, ensuring a light texture.
- Salt: A pinch enhances all the sweet and fruity flavors.
- Unsalted butter (softened): Adds richness and a subtle, creamy flavor to the crumb.
- Granulated sugar: Sweetens the cake and helps the butter whip up light and fluffy.
- Large eggs: Bind everything together while adding moisture and structure.
- Vanilla extract: Infuses the cake and whipped cream with sweet, aromatic notes.
- Sour cream: The secret to a super-moist, slightly tangy cake—Greek yogurt works too!
- Milk: Loosens the batter, giving the cake a delicate crumb.
- Fresh or frozen blueberries: The star! Use them straight from the freezer if using frozen, and toss in a bit of flour to prevent sinking.
- Heavy whipping cream: Whips up into a luscious topping that’s the perfect partner for the cake.
- Powdered sugar: Sweetens and stabilizes the whipped cream for that dreamy, cloudlike effect.
- Vanilla extract (for cream): Rounds out the whipped cream with extra vanilla goodness.
How to Make Blueberry Cream Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and generously greasing a 9-inch round cake pan. This tiny step makes all the difference when it comes time to effortlessly release your Blueberry Cream Cake.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. This ensures your leavening agent is evenly distributed, so your cake bakes up with a uniform rise and crumb.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is pale, fluffy, and almost cloudlike. This step is key for a tender, moist Blueberry Cream Cake, so don’t rush it!
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. The batter should look smooth and a little glossy—this means your cake will have great structure.
Step 5: Stir in Sour Cream
Mix in the sour cream until fully incorporated. This ingredient keeps the cake moist and lends a subtle tang that plays beautifully with the sweet blueberries.
Step 6: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in batches, alternating with the milk. Stir gently, just until combined—overmixing can lead to a dense cake, and we want our Blueberry Cream Cake to be light and tender!
Step 7: Fold in the Blueberries
Gently fold in the blueberries, being careful not to break them up too much. If you like, toss them with a teaspoon of flour first to help prevent them from sinking to the bottom.
Step 8: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before removing; this helps it set perfectly.
Step 9: Make the Whipped Cream Topping
While the cake cools, whip the heavy cream with powdered sugar and a touch more vanilla extract until soft peaks form. This luscious topping is what turns a simple cake into the unforgettable Blueberry Cream Cake you’ll want to make on repeat!
Step 10: Assemble and Serve
Once the cake is cool, pile the whipped cream high on top and scatter with a few extra blueberries if you’re feeling fancy. Slice, serve, and get ready for the rave reviews.
How to Serve Blueberry Cream Cake
Garnishes
A handful of fresh blueberries on top is a classic touch, but don’t stop there! Try a dusting of powdered sugar, a sprinkle of lemon zest, or even a few edible flowers for a burst of color and elegance that makes each slice of Blueberry Cream Cake feel special.
Side Dishes
While Blueberry Cream Cake is a showstopper all on its own, it pairs beautifully with a simple fruit salad, a scoop of vanilla ice cream, or a light citrus sorbet. For brunch, serve alongside strong coffee or a crisp glass of sparkling wine.
Creative Ways to Present
For a fun twist, cut the cake into squares and serve as finger food at a party, or layer slices with extra cream and berries in glass jars for an eye-catching trifle. Mini individual cakes baked in ramekins also make an adorable and personal treat for special occasions.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover your Blueberry Cream Cake tightly and store it in the refrigerator for up to three days. The whipped cream may soften a bit, but the flavors actually deepen, making each bite even more delicious.
Freezing
To freeze, wrap the un-topped cake layers well in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge, then add the whipped cream and berries just before serving for the freshest taste and texture.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you want to take the chill off, let it sit out for 10–15 minutes before serving. Avoid microwaving to keep the whipped cream light and fluffy.
FAQs
Can I use frozen blueberries in this Blueberry Cream Cake?
Absolutely! Just add them straight from the freezer—no need to thaw. Tossing them in a bit of flour before folding them into the batter can help prevent them from sinking and turning the cake too purple.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt is a great substitute for sour cream in this recipe. It keeps the cake moist and adds a similar tangy flavor, so use it in equal amounts if you prefer.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your Blueberry Cream Cake is ready. The top should be golden and spring back lightly when touched.
What’s the best way to whip cream for the topping?
Use cold heavy cream and a cold mixing bowl for best results. Start on low speed, gradually add powdered sugar and vanilla, then increase speed until soft, billowy peaks form—be careful not to overwhip!
Can I make this cake ahead for a party?
Definitely! Bake the cake a day ahead and store it (unfrosted) in the fridge. Whip the cream and assemble the cake just before serving for the freshest, most luscious results.
Final Thoughts
I can’t recommend this Blueberry Cream Cake enough—it’s comfort food in dessert form and always brings a smile to everyone who tries it. Whether you’re a seasoned baker or just starting out, give this recipe a whirl and let the simple joys of blueberries and cream win you over!
Print
Blueberry Cream Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Blueberry Cream Cake is a luscious, moist dessert combining fluffy cake layers with fresh blueberries and rich whipped cream. Perfect for summer gatherings or any time you crave a fruity, creamy treat, this American-style baked dessert blends tangy sour cream and vanilla-scented whipped cream for an irresistible finish.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Fruit
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined, ensuring the leavening agent and salt are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar using an electric mixer until the mixture becomes light in color and fluffy in texture. This usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract for aromatics.
- Combine with Sour Cream: Mix in the sour cream thoroughly, which adds moisture and tenderness to the cake.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the wet ingredients in batches, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter, careful not to crush them, to distribute evenly throughout the cake.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before removing it to ensure it sets properly.
- Prepare the Whipped Cream: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form. This will be used as the cake topping.
- Assemble and Serve: Once the cake is fully cooled, spread the whipped cream evenly over the top. Optionally garnish with additional fresh blueberries. Slice and serve chilled or at room temperature.
Notes
- Toss blueberries in 1 teaspoon of flour before folding into the batter to prevent them from sinking to the bottom.
- Substitute Greek yogurt for sour cream for a tangier flavor and slightly lighter texture.
- Store the cake in the refrigerator for up to 3 days; cover to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
