Blueberry Cream Cake Recipe
Looking for a delightful dessert recipe that will impress your guests? Check out the Blueberry Cream Cake Recipe! This simple yet delicious cake features layers of sponge cake, sweet blueberries, and whipped cream, making it the perfect treat for any occasion.
Ingredients
- 2 cups blueberries (fresh or frozen)
- 6 tbsp. sugar
- ¼ cup water
- 1 tbsp. orange liqueur (Grand Marnier)
- 1 tsp. orange zest (optional)
- 2-3 cups fresh blueberries for decoration
Cake:
- 2/3 cups (150 g) butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 tsp. vanilla
- 2 cups (230 g) cake flour
- 2 tsp baking powder
- 1 1/3 (300 ml) cup milk
Frosting:
- 2-1/2 cups (625 ml) heavy whipping cream (35%)
- 1 (275g) tub of mascarpone cheese
- 1 cup (100 g) confectioner sugar
- 2 tsp vanilla
Instructions
- Preheat oven to 350°F and line two 6" round cake pans with parchment circles.
- Cream butter and sugar until light and creamy, then whisk in eggs and vanilla until well combined.
- In a separate bowl, sift cake flour with baking powder.
- Alternate between stirring in the flour mixture and milk, starting and ending with the flour mixture.
- Pour batter into prepared cake pans and bake for approximately 40 minutes. The cake is done when a wooden skewer or cake tester comes out clean, or the cake springs back when lightly pressed.
- Allow the cake to cool in the pans for about 10 minutes, then gently loosen the sides with a knife or metal spatula before inverting it onto a metal rack. Invert again onto another rack to prevent the cake from splitting. Let it cool completely.
