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Blueberry Cream Cake

Blueberry Cream Cake: The Ultimate Easy Recipe for Dessert Lovers

Indulge in the irresistible Blueberry Cream Cake, a showstopping dessert with tangy-sweet blueberries and rich cream cheese filling. Perfect for any occasion!
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Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 8 people
Calories: 350kcal
Cost: $15

Equipment

  • A 26 cm springform pan
  • An electric mixer or whisk
  • A spatula
  • A small saucepan
  • A zester or grater for the lemon

Ingredients

  • 4 eggs
  • 1 packet vanilla sugar
  • 150 g sugar
  • 80 g flour
  • 80 g cornstarch
  • 4 teaspoons baking powder
  • 8 gelatin leaves
  • 2 packages cream
  • 1000 g curd
  • 1 unit lemon
  • 150 g powdered sugar
  • a little powdered sugar

Instructions

  • Preheat oven to 180 degrees Celsius and grease the bottom of a 26 cm springform pan.
  • Beat the eggs, sugar, and vanilla sugar until creamy and airy.
  • Gradually fold in flour, cornstarch, and baking powder gently.
  • Pour the mixture into the prepared pan and bake for about 20 minutes.
  • Let the sponge cool completely and slice horizontally into two layers.
  • Puree blueberries in a saucepan with cornstarch and cook until glossy; cool the mixture.
  • Soak gelatin leaves in cold water until soft.
  • Whip cream until stiff peaks form.
  • Combine lemon zest and juice, curd, and powdered sugar, then dissolve softened gelatin over low heat and mix it in.
  • Fold in the whipped cream to the curd mixture.
  • Place one sponge layer in the springform, spread blueberry layer, add half the cream filling, and top with the second sponge.
  • Smooth the remaining cream on top, dust with powdered sugar, and decorate with fresh blueberries.

Notes

Use room-temperature eggs for better volume in the sponge. Don’t rush the cooling process; patience ensures a stable structure. Decorate with mint leaves or edible flowers for a fancy touch. To store leftovers, cover the cake tightly with plastic wrap or transfer slices to an airtight container. Keep chilled for up to three days. For freezing, individually wrap slices in plastic wrap and store in a freezer-safe bag for up to a month. Thaw overnight in the fridge before serving.

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 180mg | Fiber: 1g | Sugar: 28g | Vitamin A: 8IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 4mg
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