Name: Blueberry Cream Cake
Prep time: 25 min
Cook time: 25 min
Total time: PT-484761H2M6S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup whole milk; 2 cups fresh or frozen blueberries; 1/4 cup granulated sugar; 1 tbsp lemon juice; 1 tbsp cornstarch mixed with 1 tbsp water; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; Optional garnish: Fresh blueberries, Lemon zest, Mint leaves

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A light and luscious blueberry cream cake layered with fluffy vanilla sponge, whipped cream, and sweet-tart blueberry filling—perfect for spring and summer celebrations.

Why You'll Love This Recipe

This Blueberry Cream Cake is a showstopper that's surprisingly approachable to make. The delicate vanilla sponge provides the perfect canvas for the star attractions: fresh, juicy blueberries and billowy whipped cream. The combination of textures—tender cake, silky cream, and burst-in-your-mouth blueberries—creates a sensory experience that's simply irresistible. Whether you're celebrating a birthday, hosting a summer gathering, or simply treating yourself, this cake delivers impressive results without requiring professional baking skills. The balance of sweetness is just right, with the natural tartness of blueberries complementing the gentle sweetness of the cake and cream.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of our sponge cake, providing structure while maintaining a delicate crumb. For the best results, measure your flour properly by spooning it into measuring cups and leveling with a knife rather than scooping directly from the bag.

Baking powder is our leavening agent, ensuring the cake rises beautifully and stays light. Make sure yours is fresh—baking powder loses its effectiveness over time.

Salt enhances all the flavors in the cake. Even in sweet recipes, this small amount makes a significant difference in the final taste.

Unsalted butter brings richness and moisture to the sponge cake. Using unsalted allows you to control the exact amount of salt in your recipe. Make sure it's properly softened for easy creaming with sugar.

Granulated sugar sweetens the cake and contributes to its structure and moisture retention. It also aids in creating that tender crumb as it's creamed with butter.

Eggs provide structure, moisture, and richness to the cake. They act as binding agents while adding protein that helps create the cake's framework. Room temperature eggs incorporate more easily into the batter.

Vanilla extract adds that classic warmth and depth of flavor that makes homemade cakes so special. Use pure vanilla extract rather than imitation for the best flavor.

Whole milk adds moisture and contributes to the cake's tender texture. The fat content in whole milk helps create a richer cake, but 2% can work in a pinch.

Fresh or frozen blueberries work beautifully for the filling. Fresh berries provide vibrant color and texture, while frozen ones are convenient and often more economical, especially when fresh aren't in season.

Lemon juice brightens the blueberry filling with its acidity, which balances the sweetness and enhances the natural flavor of the blueberries.

Cornstarch thickens the blueberry filling to a perfect consistency, allowing it to sit beautifully between the cake layers without making them soggy.

Heavy whipping cream is the foundation of our light, fluffy frosting. For best whipping results, make sure it's thoroughly chilled.

Powdered sugar sweetens the whipped cream while also stabilizing it, helping it hold its shape longer. Its fine texture ensures it dissolves completely without grittiness.

Directions

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Divide the batter evenly between the pans and bake for 22–25 minutes or until a toothpick inserted comes out clean. Let cool completely.
For the blueberry filling, heat blueberries, sugar, and lemon juice in a saucepan over medium heat. Once bubbling, stir in the cornstarch slurry. Cook until thickened, then cool.
For the cream, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
To assemble, place one cake layer on a serving plate. Spread a layer of blueberry filling, then a layer of whipped cream.
Top with the second cake layer, and cover the top and sides with remaining whipped cream. Garnish as desired.
Chill the cake for at least 2 hours before serving for best texture and flavor.

Servings and Timing

This Blueberry Cream Cake serves 10 people generously. The preparation takes approximately 25 minutes, and the baking time is around 25 minutes. You'll need an additional 2 hours of chilling time for the cake to set properly. The total active time is about 50 minutes, with 360 calories per serving.

Variations

Berry Medley Cream Cake: Substitute half the blueberries with raspberries, strawberries, or blackberries for a mixed berry experience.

Lemon Blueberry Cream Cake: Add 1 tablespoon of lemon zest to the cake batter and a teaspoon to the whipped cream for a more pronounced citrus flavor.

Blueberry Lavender Cake: Infuse the milk with a teaspoon of culinary lavender before using it in the batter for a sophisticated floral note.

Coconut Blueberry Cream Cake: Add ½ cup of shredded coconut to the cake batter and replace vanilla extract with coconut extract in the whipped cream.

Almond Blueberry Cake: Add ½ teaspoon of almond extract to the cake batter and sprinkle toasted sliced almonds between layers and on top for added texture and flavor.

Storage/Reheating

Refrigeration: Store the assembled cake covered in the refrigerator for up to 3 days. The whipped cream frosting will keep its shape best when kept cold. Let the cake sit at room temperature for about 15-20 minutes before serving for the best flavor and texture.

Freezing Components: While the assembled cake doesn't freeze well due to the whipped cream, you can freeze the cake layers and blueberry filling separately. Wrap cooled cake layers tightly in plastic wrap and aluminum foil for up to 3 months. The blueberry filling can be frozen in an airtight container for up to 3 months as well.

Make Ahead: For convenience, you can bake the cake layers and prepare the blueberry filling 1-2 days in advance. Store the cake layers at room temperature, well-wrapped, and keep the filling refrigerated. Whip the cream and assemble on the day of serving for best results.

Reviving Stale Cake: If the cake begins to dry out after a day or two, serve with additional fresh blueberry sauce or a small scoop of vanilla ice cream to add moisture.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour for a lighter texture. Use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour called for in the recipe. The cake will have an even more delicate crumb.

How do I prevent my cake layers from sticking to the pan?

For foolproof release, grease your pans with butter or cooking spray, line the bottoms with parchment paper, and then lightly flour the sides. Allow the baked cakes to cool for about 10 minutes before removing them from the pans.

Can I use frozen blueberries in the filling?

Absolutely! No need to thaw them first—cook them directly from frozen. You may need to cook the filling a minute or two longer, and it might be slightly more juicy initially, but the cornstarch will thicken it properly.

Why did my whipped cream collapse or become runny?

Whipped cream can deflate if overbeaten, if your ingredients or tools weren't cold enough, or if the weather is particularly warm. Make sure your cream, mixing bowl, and beaters are well-chilled. Stop whipping as soon as stiff peaks form, and consider adding an additional tablespoon of powdered sugar as a stabilizer in hot weather.

Can I make this cake dairy-free?

Yes, you can substitute plant-based butter in the cake, and use full-fat coconut cream (refrigerated overnight and solid portion only) in place of the heavy cream. The texture and flavor will be slightly different but still delicious.

How do I transport this cake to an event?

Chill the cake thoroughly first. Transport in a cake carrier with ice packs beneath if traveling more than 30 minutes. Alternatively, you can bring the components separately and assemble on site.

My blueberry filling is too runny. How can I fix it?

If your filling hasn't thickened enough, mix 1 teaspoon of cornstarch with 1 teaspoon of cold water to make a slurry, then stir it into the simmering filling and cook for another minute. Repeat if necessary until desired thickness is achieved.

Can I make this cake in advance for a special occasion?

For best results, make the components ahead and assemble within 24 hours of serving. The assembled cake will keep well refrigerated for up to 3 days, but the whipped cream is at its best on days 1-2.

How do I get clean slices when cutting the cake?

Dip a sharp knife in hot water, wipe it clean, and then make your cut. Repeat this process for each slice. The warm knife will glide through the cold cake more easily, creating neater portions.

Conclusion

This Blueberry Cream Cake embodies the perfect balance between elegant sophistication and homey comfort. Its light, fluffy layers complemented by the sweet-tart blueberry filling create a dessert that's both impressive and approachable. What makes this cake special is its versatility—suitable for casual family gatherings and special celebrations alike. The contrast between the delicate vanilla sponge and bursts of blueberry provides a delightful sensory experience with each bite. Whether you're an experienced baker or trying your hand at layer cakes for the first time, this recipe offers reliable results and endless possibilities for personal touches. As seasons change, this cake remains a steadfast reminder of summer's bounty, bringing a taste of sunshine to your table any time of year.