This Blueberry Cream Cake is a true labor of love, combining delicate layers of light and fluffy sponge with a vibrant blueberry sauce and a luscious vanilla pastry cream. Each component of this cake melds beautifully to create a dessert that’s not only visually appealing but also incredibly satisfying to eat.
Why You’ll Love This: The airiness of the sponge cake paired with the fresh burst of blueberries and the creamy texture of the vanilla pastry cream makes this cake a delightful treat for any occasion. Its delicate flavors are balanced perfectly, making it a favorite for those who appreciate a cake that’s rich yet not overpowering.
Perfect Occasion: This cake is ideal for celebrations such as birthdays, anniversaries, or any special gathering. It’s also perfect as a comforting treat to brighten up a casual weekend or to serve as an elegant dessert at a dinner party.
Decoration Tips: Adorn the top of the cake with fresh blueberries, a sprinkle of powdered sugar, and perhaps some edible flowers for a touch of elegance. You could also drizzle some of the blueberry sauce over the top for extra flair and flavor.
Ingredients:
- For the Blueberry Cake:
- 6 egg whites
- 6 egg yolks
- 180g sugar
- 180g cake flour
- 44g corn oil
- 60g milk
- 1 tablespoon vanilla extract
- For the Blueberry Sauce:
- 140g blueberries
- 5g cornstarch
- 6g lemon juice
- 27g sugar
- 25g water
- For the Vanilla Pastry Cream:
- 200g milk
- 1 teaspoon vanilla paste
- 1 teaspoon cardamom
- 60g sugar
- 2 egg yolks
- 10g cornstarch
- 10g all-purpose flour
- A pinch of salt
- For the Frosting:
- 100g cream cheese
- 200ml heavy cream
- 75g sugar
- 2-3 tablespoons of the blueberry sauce
Instructions:
- Cake:
- Beat the egg whites with sugar until stiff peaks form.
- Gently fold in the yolks, flour, corn oil, milk, and vanilla extract until well combined.
- Pour into a 16 cm diameter cake pan and bake at 150°C for 60 to 80 minutes.
- Let the cake cool completely.
- Blueberry Sauce:
- Combine all sauce ingredients in a saucepan over medium heat. Cook until thickened like jam.
- Refrigerate until needed.
- Vanilla Pastry Cream:
- Heat milk with vanilla paste and cardamom on low.
- Whisk egg yolks, sugar, cornstarch, flour, and salt until pale.
- Gradually add warm milk to the egg mixture, then return to the stove. Cook while whisking until thick.
- Pour into a bowl, cover, and refrigerate.
- Frosting:
- Whip cream cheese, heavy cream, and sugar until fluffy. Fold in blueberry sauce.
- Assembly:
- Slice the cake horizontally if desired to create layers.
- Spread each layer with pastry cream and a bit of blueberry sauce.
- Cover the top and sides of the cake with frosting.
- Decorate as suggested.
Enjoy this divine Blueberry Cream Cake, a dessert that promises to transport you to a world of creamy, berry-filled bliss with every bite!
