Recipe of Super Quick Homemade Blueberry Cream Cake
Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Make Super Quick Homemade Blueberry Cream Cake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Blueberry Cream Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blueberry Cream Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Blueberry Cream Cake is 6-inches (15 cm) cake. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Blueberry Cream Cake using 16 ingredients and 11 steps. Here is how you cook that.
This cake is jam-packed with blueberry flavor—the perfect cake for blueberry season and beyond - if you use frozen blueberry like I did! 😉
Ingredients and spices that need to be Get to make Blueberry Cream Cake:
- Victorian sponge cake
- 113 g (1/2 cup) unsalted butter
- 100 g (1/2 cup) granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 120 g (1 cup) cake flour
- 4 g (1 tsp) baking powder
- 1 pinch salt
- Blueberry sauce
- 100 g (3/4 cup) fresh or frozen blueberries
- 30 g (2 tbsp) granulated sugar
- 5 g (1 tsp) lemon juice
- Blueberry whipped cream
- 180 g (3/4 cup) heavy whipping cream
- 30 g (2 tbsp) blueberry sauce
- Rosemary for decoration
Steps to make Blueberry Cream Cake
- Https://youtu.be/h7LDC64pwBM
- Victorian sponge cake: Using an electric mixer or hand whisk, beat the softened butter and sugar together until light and fluffy. Occasionally scrape the bowl as needed.
- In a separate bowl, whisk the eggs until loose. Gradually add the beaten egg into the butter mixture. Mix briefly after every addition along with the vanilla extract.
- Sieve in the flour and baking powder. Add salt and mix everything just until combined.
- Grease a 6-inches (20 cm) round pan and line the base with parchment paper. Fill the pan with the cake batter. Bake in a preheated oven at 320°F (160°C) for 45 minutes or until a toothpick inserted in the cake center comes out clean. Remove from the pan immediately to cool.
- Blueberry sauce: Combine the blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat and stir occasionally. The fruits will start to break down and become juicy. Remove from the heat once the sauce is slightly thickened.
- Strain out the sauce. Keep both the sauce and fruit chunks separate for later use. Let them cool completely.
- Blueberry whipped cream: Using an electric mixer or hand whisk, beat the whipping cream until thickened (make sure the bowl, beater/whisk, and cream are cold to speed up this whipping process).
- Add the blueberry sauce (feel free to adjust this amount to get your desired color and flavor). Continue beating until it becomes stiff peak.
- Assembly: Spread the blueberry chunks over the sponge cake.
- Cover it with the blueberry whipped cream. Frost the sides with the cream and decorate as needed. Optionally, finish by topping the cake with some rosemary. Slice the cake and enjoy!
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So that's going to wrap this up for this exceptional food Steps to Make Favorite Blueberry Cream Cake. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!