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
Scale
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
