Go Back
Blueberry Cream Cake Recipe
Ash Tyrrell

Blueberry Cream Cake Recipe

There’s something so comforting about making a homemade blueberry cream cake from scratch. I made this recipe for a family gathering, and honestly, everyone kept asking for another slice. The soft sponge layers, fresh blueberry filling, and fluffy whipped cream create the perfect balance of sweetness and freshness
Print Recipe Pin Recipe
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 3 eggs separated – Room temperature eggs help create a lighter and fluffier sponge texture.
  • 125 grams superfine sugar – Fine sugar dissolves faster and gives the cake a smooth crumb.
  • 125 grams all-purpose flour – Regular flour works perfectly for a soft sponge base.
  • 6 grams baking powder – Helps the cake rise evenly while keeping it airy.
  • 50 milliliters vegetable oil – Adds moisture and keeps the sponge soft.
  • 50 milliliters warm water – Helps create a smooth batter consistency.
  • 3 cups fresh blueberries – Fresh berries give the filling the best flavor and texture.
  • ¼ cup sugar – Sweetens the berries without overpowering their natural taste.
  • Juice of 1 lemon – Adds brightness and balances the sweetness beautifully.
  • 1 teaspoon cornstarch – Thickens the filling so it spreads easily between cake layers.
  • 1½ cups whipping cream – Use chilled cream for better whipping results.
  • ¼ cup powdered sugar – Makes the cream silky smooth and lightly sweet.
  • Extra fresh blueberries – Adds freshness and a bakery-style presentation.
  • Powdered sugar – Creates a simple elegant finish.
  • Chocolate shavings optional – Gives extra flavor and decoration.

Method
 

  1. Preheat your oven to 350°F (180°C). Separate the egg whites and yolks into different bowls. Beat the egg whites until stiff peaks form and set aside carefully.
  2. In another bowl, beat egg yolks with sugar until pale and creamy. Add flour and baking powder gradually while mixing slowly. Pour in oil and warm water until the batter becomes smooth.
  3. Fold the whipped egg whites gently into the batter using a spatula. Be careful not to overmix because this keeps the sponge cake light and airy.
  4. Line the bottom of your springform pan with parchment paper. Pour the batter into the prepared pan and spread it evenly using a spatula.
  5. Bake for about 30 minutes or until a skewer inserted in the center comes out clean. Avoid opening the oven too early because the sponge may collapse.
  6. Once baked, allow the cake to cool completely before removing it from the pan. Cooling prevents the cake from breaking while slicing.
  7. Add blueberries, sugar, and lemon juice to a saucepan over medium heat. Stir occasionally as the berries soften and release their juices.
  8. Mix cornstarch with a little water separately to avoid lumps. Pour it into the blueberry mixture and cook until the filling thickens nicely.
  9. Remove the filling from heat and let it cool fully. Warm filling can melt the whipped cream later, so patience really matters here.
  10. Pour chilled whipping cream into a large bowl. Add powdered sugar and beat using an electric mixer until soft peaks form.
  11. Do not overwhip the cream because it can quickly turn grainy or buttery. I usually stop mixing once the cream looks fluffy and stable.
  12. Keep the whipped cream refrigerated until you are ready to assemble the cake. Cold cream spreads much better between layers.
  13. Slice the sponge cake horizontally into two even layers using a sharp knife. Spread the cooled blueberry filling over the bottom layer evenly.
  14. Add a generous layer of whipped cream over the blueberry filling. Scatter some fresh blueberries on top for extra texture and flavor.
  15. Place the second sponge layer gently over the cream. Finish with powdered sugar, extra whipped cream, or fresh berries for decoration.
  16. Refrigerate the assembled cake for at least one hour before slicing. Chilling helps the flavors blend beautifully and keeps the layers stable.
  17. I personally think the cake tastes even better after a few hours in the fridge. The blueberry filling becomes richer and more refreshing.

Notes

  • I always use chilled whipping cream because it whips faster and stays fluffy longer.
  • I prefer fresh blueberries since frozen berries can release extra water into the filling.
  • I gently fold the egg whites into the batter to keep the sponge soft and airy.
  • I let the blueberry filling cool completely before assembling the cake.
  • I refrigerate the cake for at least one hour because the flavor becomes much better.
  • I dust powdered sugar right before serving for a cleaner presentation.