Blueberry Cream Cake

Name: Blueberry Cream Cake
Yield: 6-inches (15 cm) cake
Cuisine: American
Ingredients: 113 g (1/2 cup) unsalted butter; 100 g (1/2 cup) granulated sugar; 2 large eggs; 1/2 tsp vanilla extract; 120 g (1 cup) cake flour; 4 g (1 tsp) baking powder; 1 pinch salt; 100 g (3/4 cup) fresh or frozen blueberries; 30 g (2 tbsp) granulated sugar; 5 g (1 tsp) lemon juice; 180 g (3/4 cup) heavy whipping cream; 30 g (2 tbsp) blueberry sauce; Rosemary for decoration

Spoonful Passion @spoonfulpassion

Canada

This cake is jam-packed with blueberry flavor—the perfect cake for blueberry season and beyond - if you use frozen blueberry like I did! 😉

Spoonful Passion @spoonfulpassion

Canada

This cake is jam-packed with blueberry flavor—the perfect cake for blueberry season and beyond - if you use frozen blueberry like I did! 😉

Saved

Ingredients

6-inches (15 cm) cake

Victorian sponge cake
113 g (1/2 cup)unsalted butter
100 g (1/2 cup)granulated sugar
2large eggs
1/2 tspvanilla extract
120 g (1 cup)cake flour
4 g (1 tsp)baking powder
1 pinchsalt
Blueberry sauce
100 g (3/4 cup)fresh or frozen blueberries
30 g (2 tbsp)granulated sugar
5 g (1 tsp)lemon juice
Blueberry whipped cream
180 g (3/4 cup)heavy whipping cream
30 g (2 tbsp)blueberry sauce
Rosemary for decoration

Saved

Steps

1

Https://youtu.be/h7LDC64pwBM
2

Victorian sponge cake: Using an electric mixer or hand whisk, beat the softened butter and sugar together until light and fluffy. Occasionally scrape the bowl as needed.
3

In a separate bowl, whisk the eggs until loose. Gradually add the beaten egg into the butter mixture. Mix briefly after every addition along with the vanilla extract.
4

Sieve in the flour and baking powder. Add salt and mix everything just until combined.
5

Grease a 6-inches (20 cm) round pan and line the base with parchment paper. Fill the pan with the cake batter. Bake in a preheated oven at 320°F (160°C) for 45 minutes or until a toothpick inserted in the cake center comes out clean. Remove from the pan immediately to cool.
6

Blueberry sauce: Combine the blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat and stir occasionally. The fruits will start to break down and become juicy. Remove from the heat once the sauce is slightly thickened.
7

Strain out the sauce. Keep both the sauce and fruit chunks separate for later use. Let them cool completely.
8

Blueberry whipped cream: Using an electric mixer or hand whisk, beat the whipping cream until thickened (make sure the bowl, beater/whisk, and cream are cold to speed up this whipping process).
9

Add the blueberry sauce (feel free to adjust this amount to get your desired color and flavor). Continue beating until it becomes stiff peak.
10

Assembly: Spread the blueberry chunks over the sponge cake.
11

Cover it with the blueberry whipped cream. Frost the sides with the cream and decorate as needed. Optionally, finish by topping the cake with some rosemary. Slice the cake and enjoy!