Blueberry Cream Cake
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
55 minutes
Calories
311
This Blueberry Cream Cake is a soft and creamy dessert that’s perfect for any occasion.
Packed with juicy blueberries and topped with a rich mascarpone cream, this cake offers a delightful combination of flavors and textures.
Whether you’re an experienced baker or a novice, this recipe is easy to follow and delivers impressive results.
Ingredients
- 3 large eggs
- 130g granulated sugar
- 5ml vanilla extract
- 150g melted butter
- 225g cake flour
- 5g baking powder
- 200g fresh blueberries
- 190g whipping cream
- 20g granulated sugar
- 190g mascarpone cheese
- Fresh blueberries for garnish
- A few sprigs of thyme for decoration
- 6-inch chiffon cake mold
- Electric mixer or whisk
- Sifter
- Rubber spatula
- Mixing bowls (medium and large)
- Cake cooling rack
- Offset spatula for spreading cream
Cake:
Cream Topping:
Tools Needed
Directions
Prepare the Egg Mixture: In a large bowl, whisk the eggs and sugar together until pale and fluffy, about 3-5 minutes.
Add Wet Ingredients: Add the vanilla extract and melted butter to the egg mixture, and mix until well combined.
Incorporate Dry Ingredients: Sift together the cake flour and baking powder. Gradually add the dry mixture to the wet ingredients in two batches, folding gently with a rubber spatula after each addition to avoid overmixing.
Fold in Blueberries: Gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter.
Bake the Cake: Preheat the oven to 175°C (350°F). Pour the batter into a 6-inch chiffon cake mold and smooth the top with a spatula. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool completely on a wire rack before removing it from the mold.
Prepare the Cream Topping: In a medium bowl, whip the whipping cream with the sugar until soft peaks form. Add the mascarpone cheese and continue to whip until stiff peaks form.
Assemble the Cake: Once the cake is cool, spread the mascarpone cream evenly on top using an offset spatula. Decorate with additional fresh blueberries and thyme sprigs for a beautiful presentation.
Recipe Note
Storage Tips
- Room Temperature: Store the cake in an airtight container at room temperature for up to 1 day.
- Refrigeration: Store in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Freezing: Freeze the unfrosted cake for up to 1 month. Thaw in the refrigerator overnight before decorating with the cream topping.
Summary
This Blueberry Cream Cake combines the softness of a classic chiffon cake with the richness of mascarpone cream, all topped with fresh blueberries.
Perfect for any celebration or as a special treat, this recipe is easy to make and promises a delightful result.
With its creamy texture and burst of blueberry flavor, it’s sure to be a crowd-pleaser!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 311
- Carbs
- 27 grams
- 16%
- Protein
- 5 grams
- 8%
- Fat
- 20 grams
- 19%
- Sugar
- 16 grams
- 28%
- Fiber
- 1 grams
- 18%
