This delicious blueberry cream cake recipe combines sponge layers with sweet blueberries and whipped cream for a delightful dessert. Made with homemade blueberry filling!
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.
* Percent Daily Values are based on a 2000 calorie diet.
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