Blueberry Cream Cake
This cake is super light and fluffy, each bite is loaded with fresh creamy whipped cream with a hint of vanilla and lots of fresh blueberries…perfect at any occasion.
The weather has been cold, yes, even here in California, and I should be baking kind of comfort desserts, not summer look deserts, but I could not resist when I saw fresh blueberries at the store…I did not want to change the “state” of the blueberries from fresh.
– Did you know that blueberries are available year-round?
Although in US, the season of blueberries are during summer time, you can find them year-round during our winter in the store imported from South America, where it is summer.
– Why this blueberry cream cake is so good?
Every bite reminds you of summer, loaded with creamy light whipped cream and lots of fresh blueberries in between layers of soft and fluffy vanilla cake.
– Can I use different berries?
Absolutely, strawberries, raspberries, blackberries…even peach, nectarine…or a mix of berries…pretty much any fruit that is not “watery”.
– Can I make this cake in advance?
My suggestion is to bake the cake in advance (up to 3 days, and store in the refrigerator) and assemble with whipped cream and fresh fruit on the day you want to serve.
- 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
- 60 g vegetable oil (I used sunflower)
- 60 g milk
- 1 teaspoon vanilla extract
- 80 g cake flour
- 1 pinch salt
- 10 g white vinegar
- 65 g sugar
- 1 cup heavy cream, super cold
- ½ teaspoon vanilla extract
- 15 g sugar
Preheat oven at 325oF
Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.
Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.
Add the vanilla extract and the salt, the mixture will resemble a pancake batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.
Scoop the batter into paper lined cups about ⅔ way full. Tap gently the cups (or tray) to remove air bubbles.
Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.
Remove pan from the oven and carefully place the cake on a wire rack to cool completely.
In the meantime, make the whipped cream by placing the cold heavy cream in a cold bowl. I often put my bowl into an ice water bath. Add the vanilla extract and sugar and whip on medium-high speed until lots of air are incorporated into the cream.
Whip until the cream achieve soft peak to medium peaks, check constantly by stopping the mixer so the cream does not over mix.
Once the cake is completely cool, horizontally cut the cake in half. Remove the top part of the cake and set aside.
Layer a generous portion of whipped cream on the cake and a top with a layer of fresh blueberries. Top the blueberries with another layer of whipped cream and gently layer the cake.
Cover the whole cake with whipped cream and garnish with blueberries as you desire.
Refrigerate the cake for a couple of hours before serving…serve cold.
– Looking for more cake recipes? Check these out…
Did you know that blueberries are loaded with vitamin C? Not only blueberries are low in calories, they are considered one of the richest in antioxidants content. Since blueberries can be found year-round make sure to add these little gems into your diet.