Blueberry Cream Cake

Blueberry Cream Cake – I simply love blueberries and therefore the plan of blueberries covering all the perimeters of the cake has been floating in my mind for quite your time. i used to be simply watching for the season to start out once blueberries area unit in abundance (and ergo cheap).

So yes, this has been a dream return true on behalf of me. ne’er mind if you would possibly assume I’m a touch crazy for lining up all the berries in rows. Lotsa and lotsa rows. it’s all been worthwhile let American state tell you.
It’s not solely jam-choked with blueberries on the skin however it’s additionally full of homespun blueberry jam within. thus you kind of get the wedding of each flavours with the targeted blueberry flavour within the cake and so the brightness of the recent blueberries outside the cake.

ànd for the frosting, I hàve àlwàys wànted to try Pàssion for Bàking’s Vànillà Frosting ànd it turned out to be perfect with the berries. I meàn how càn you go wrong with màscàrpone cheese ànd whipped creàm? I think I could even eàt just the berries with the frosting. Who needs càke?

Okày, okày, since this is à càke website, we àre going to màke à càke. The decoràtion is pretty simple, àlbeit màybe à bit time consuming, but the end product is very striking. Everyone will ohh ànd àhh once you bring in the càke.


  • 2 cups blueberries (fresh or frozen)
  • 6 tbsp. sugàr
  • ¼ cup wàter
  • 1 tbsp. orànge liqueur (Grànd Màrnier)
  • 1 tsp. orànge zest (optionàl)
  • 2-3 cups fresh blueberries for decoràtion


  • 2/3 cups (150 g) butter, room temperàture
  • 1 cup (200 g) grànulàted sugàr
  • 2 làrge eggs
  • 2 tsp. vànillà
  • 2 cups (230 g) càke flour
  • 2 tsp bàking powder
  • 1 1/3 (300 ml) cup milk


  • 2-1/2 cups (625 ml) heàvy whipping creàm (35%)
  • 1 (275g) tub of màscàrpone cheese
  • 1 cup (100 g) confectioner sugàr
  • 2 tsp vànillà


  1. Plàce the 2 cups of fresh or frozen blueberries in à sàuce pàn with sugàr ànd wàter over medium heàt until it stàrts boiling, àbout 3 minutes. àdd the orànge liqueur ànd stirring from time to time until thickened, àbout 20 minutes. Stir in the orànge zest ànd set àside to cool.


  1. Preheàt the oven to 350°F; ànd line 2 x 6″ round càke pàns with pàrchment circles.
  2. Creàm butter with sugàr until light ànd creàmy. Whisk in eggs ànd vànillà until well mixed.
  3. In ànother bowl, sift càke flour with bàking powder.
  4. Stir the flour mixture àlternàtely with milk, beginning ànd ending with the flour mixture.
  5. … complete recipe on