This delicious blueberry cream cake recipe combines sponge layers with sweet blueberries and whipped cream for a delightful dessert. Made with homemade blueberry filling!
It’s an easy recipe that crowds love! Perfect for any occasion, this dessert can be prepared in stages in advance and simply assembled on the day of serving.
Important: This sponge cake recipe uses grams so you will need a scale to make it!
It has been tested numerous times with cups but due to inconsistent results, I am not including them in the recipe card. I will continue the testing and update when successful.
How to make a blueberry cream cake
Tools:
- Electric mixer.
- Medium mixing bowl and spatula.
- Large mixing bowl.
- Piping bag and piping tip of your choice.
- Saucepan and wooden spoon or spatula – for the blueberry filling.
Ingredients:
- Fresh produce: blueberries, lemon – optional.
- Dairy – whipping cream.
- Condiments – sugar, cornstarch, powdered sugar, flour.
- Leavening agent – baking powder.
- Other – oil, water, eggs.
The process
Making the sponge cake from scratch takes less than 10 minutes. You will need to separate the eggs and whisk the whites separately, then whisk the yolks with sugar.
To the yolk and sugar mixture you sift flour and baking powder. Mix with an electric mixer and while you are doing so, add oil and water slowly. Once everything is combined, fold in whipped egg whites until smooth.
Baking will take about 30 minutes but always make sure by inserting a wooden skewer in the middle to see if the cake is cooked throughout.
Then, you need to make blueberry filling. It is so easy to make at home and all you need are blueberries, some sugar and lemon juice (this is completely optional).
You can also use my blueberry sauce and add some cornstarch to it, if not thick enough.
Next, whip up the cream with powdered sugar.
At this stage, all the prep is done and all you need to do is wait until the cake is completely cooled off before filling it.
Possible substitutions
- I use homemade blueberry filling. To make it you can use fresh or frozen blueberries. Also, you can substitute it with a jam or store-bought filling. The same can be done with strawberries or raspberries.
- The ingredients to make the basic sponge should not be substituted with any other ingredients.
- White sugar can be substituted for brown when making the blueberry sauce.
- Instead of whipping cream, you can use double/heavy cream.
Cake toppings
- Fresh berries and cream
- Powdered/icing sugar – dust generously
- Chocolate shavings
Expert tips:
- Use superfine sugar – This type has small sugar crystals, similar to fine salt. It is not the same as confectioners or powdered/icing sugar.
- The sides of your springform pan do not need to be greased. This should help the sponge cake to rise evenly.
- To whip the cream, it is best to use an electric hand mixer. If you do use a stand mixer, make sure to babysit it when mixing. Not watching it can turn your mixture into a butter!
- Well whipped cream will last a day in the fridge, covered.
- Instead of a 7-inch springform pan, you can use an 8-inch pan. 9-inch could also work. Just note that the sponge will be flatter.
Frequently asked questions:
Prep for basic sponge – Less than 10 minutes.
Baking – Half an hour.
Cooling – 30+ minutes.
Filling – This takes about 7 minutes but needs to be completely cooled down before you spread it over the cake.
Whipping cream from scratch – Count with 5 to 7 minutes.
If you really wanted to make it in one go, I would say you would need 1.5 to 2 hours.
I would start with the cake base and next prepare the blueberry filling so it has time to cool down. The cream can be whipped ahead and kept in the fridge covered.
This blueberry cream cake is best consumed within a day. Leftovers will last up to 2-3 days when stored properly in the fridge.
Note that homemade whipped cream deflates and softens the longer it sits, especially when in between the layers of sponge.
For that reason, I recommend serving it within hours from assembling it.
Storing
Once assembled, blueberry and cream cake should be stored in the fridge at all times. Use a cake container for best results.
Or, you can keep the filling and whipped cream in the fridge until ready to serve. The sponge base will be fine wrapped on your counter for a few hours or overnight. Assembling takes only minutes so you can do it before serving.
More easy cake recipes with blueberries:
Blueberry Cream Cake
Ingredients
For the sponge cake:
- 3 eggs at room temperature (separated)
- 125 grams superfine sugar
- 125 grams all-purpose flour
- 6 grams baking powder
- 50 milliliters vegetable oil
- 50 milliliters warm water
For the blueberry filling:
- 3 cups fresh blueberries , see note 1
- ¼ cup sugar (50 grams), see note 2
- 1 lemon (juice only), see note 3
- 1 teaspoon cornstarch , see note 4
For the cream:
- 1.5 cups whipping cream (375 milliliters), see note 5
- ¼ cup powdered sugar , see note 6
Instructions
For the sponge:
- Preheat oven to 350 Fahrenheit (180 Celsius).
- Transfer the egg yolks into a large mixing bowl and egg whites into a medium bowl. Beat egg whites until stiff and set aside.
- Add sugar to egg yolks and mix until pale using an electric mixer. Sift in baking powder mixed with flour. Mix with the mixer, while slowly adding oil and water. Mix until smooth.
- With a spatula, fold in the egg whites.
- Pour the batter into a 7-inch (20-centimeter) springform pan, bottom lined with baking parchment.
- Bake for 30 minutes or until an inserted skewer comes out clean.
- When done, let it cool. Before you open the springform pan, run a knife along the edges to release the sponge to avoid tearing it.
For the filling:
- Transfer 2 cups of blueberries into a saucepan. Add sugar and a splash of lemon juice and simmer for about 5 minutes, stirring from time to time. Mix cornstarch with 2 teaspoons of water and pour into the sauce. Stir until the sauce has thickened. Cool down completely!
For the whipped cream:
- In a mixing bowl, whip together cream and powdered sugar, for about 4 minutes or until set. Don’t overdo it. If you do, the cream will split.
Assembling the cake:
- Cut the sponge in half horizontally. Spread cooled blueberry filling over the bottom half of the sponge. Top it with whipped cream (pipe it or spread with a knife or spatula), remaining blueberries and cover with the top half of the sponge. Either dust generously with powdered sugar or pipe some more cream over and decorate with fresh blueberries.
Notes
- You can substitute with 2 cups of frozen blueberries for the blueberry filling. But, you will need 1 cup (or less) of fresh blueberries to spread over the cream. You could omit them though.
- Superfine sugar (US)/caster sugar (UK), brown sugar or regular granulated sugar will all work just fine.
- This is completely optional.
- You might need to add more depending on how thick you want the filling.
- Make sure to use either whipping cream or heavy cream (US)/double cream (UK). If you decide not to decorate the top of the cake with whipped cream, then you will be fine with 1 cup of cream and less powdered sugar.
- Powdered sugar or confectioners sugar (US) = icing sugar (UK).
- Keep in mind that you will need to wait until the sponge has completely cooled down before filling it. This time will vary but count with at least 30 minutes.
- As stated in the post, this recipe has been tested several times with cups. However, I was not happy with the results and for that reason, there are only grams in the recipe card.
- If you need help with the basic sponge recipe, I have a separate post on the blog that includes a video on how to make it as well as a detailed post with a lot of expert tips.
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