Blueberry Cream Cake Recipe
If you’ve been searching for the perfect cake to celebrate summer’s bounty – or simply to bring a burst of color and flavor to any table – you have to try this Blueberry Cream Cake. With tender white cake as its base, swirls of juicy blueberries throughout, and an irresistibly fluffy cream cheese topping, this treat is as gorgeous as it is delicious. Whether you chill it for a gathering or sneak a slice for an afternoon pick-me-up, Blueberry Cream Cake never fails to impress. Each bite strikes the ideal balance between bright berry sweetness and luscious, creamy tang – it’s a dessert you’ll want to return to again and again.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about this recipe is how it transforms a handful of familiar ingredients into something totally spectacular. Every item on the list plays its part, from creating a delicate crumb to adding a pop of color and flavor. Here’s what you’ll need (and why!):
- White cake mix: The dependable backbone of your cake, guaranteeing a moist texture and even rise every time.
- Egg whites, oil, and water: The classic trio for any boxed cake mix, ensuring it bakes up light, airy, and just right.
- Sour cream: Adds a lovely hint of tang and a richness that keeps the cake extra soft.
- Fresh or frozen blueberries: Each berry adds a pocket of juiciness and vibrant color – no need to thaw if using frozen!
- Flour (for coating blueberries): Just a tablespoon keeps berries from sinking, so you get blueberry in every bite.
- Heavy whipping cream: This whips into dreamy, cloud-like peaks to make your topping impossibly soft and airy.
- Cream cheese: When softened and blended, it’s the creamy star of your topping, bringing a slight tang that balances sweetness.
- Powdered sugar: Blends seamlessly into the cream topping for smooth sweetness without any grittiness.
- Vanilla extract: Just a splash rounds out the flavors and adds warmth to both cake and cream.
- Extra blueberries and mint leaves (optional): Perfect for a beautiful, fresh garnish that makes your Blueberry Cream Cake pop.
How to Make Blueberry Cream Cake
Step 1: Prepare Your Pan and Oven
Begin by heating your oven to 350°F – a nice moderate temperature that helps keep the cake moist but fully baked. Lightly grease a 9×13-inch baking dish, ensuring every corner is coated so you’ll have no trouble turning out slices of your beautiful Blueberry Cream Cake.
Step 2: Mix the Cake Batter
Prepare your white cake mix just as directed on the box, using the recommended amounts of egg whites, oil, and water. Once you have a smooth batter, fold in the sour cream. This simple addition gives your cake a soft, velvety crumb that makes every bite special.
Step 3: Add the Blueberries
In a small bowl, toss your fresh or frozen blueberries with a tablespoon of flour. This is the secret trick that keeps your berries from sinking to the bottom! Gently fold the flour-coated blueberries into the batter, being careful not to overmix so you get lovely streaks of berry throughout.
Step 4: Bake the Cake
Pour your blueberry-studded batter into the prepared baking dish and use a spatula to smooth the top. Slide it into the oven and bake for 30 to 35 minutes, or until a toothpick poked in the center comes out clean. The aroma will be simply irresistible! Once baked, let your cake cool completely so the cream topping will set just right.
Step 5: Whip Up the Cream Topping
While your cake is cooling, beat the softened cream cheese in a mixing bowl until it’s completely smooth and lump-free. Add the powdered sugar and vanilla extract, and mix again until creamy. In a separate bowl, whip the heavy cream until stiff peaks form – think clouds that stand tall! Gently fold the whipped cream into your cream cheese mixture, taking care not to deflate it. This becomes the luscious, fluffy layer crowning your Blueberry Cream Cake.
Step 6: Assemble and Chill
Once the cake is completely cool, spread the cream cheese mixture evenly over the top. For the best flavor and texture, chill the entire cake for at least an hour before serving. This short rest helps the flavors meld together and makes slicing easy.
How to Serve Blueberry Cream Cake
Garnishes
There’s nothing like a finishing touch, and Blueberry Cream Cake truly shines with a scattering of extra blueberries and a few fresh mint leaves on top. The pop of deep blue and the hint of green make every slice look even more tempting, and the mint adds a refreshing note if you choose to use it.
Side Dishes
This creamy, fruity confection pairs wonderfully alongside light, simple sides. Serve it with a bowl of mixed fresh berries, a scoop of vanilla bean ice cream, or even a glass of chilled lemonade or herbal tea. The subtle flavors won’t overpower the cake, but instead frame its beauty.
Creative Ways to Present
Don’t be afraid to get a little artistic! Try slicing the cake into small bars for a potluck, cutting out rounds with a biscuit cutter for elegant individual servings, or serving parfait-style in glass jars for picnics and parties. However you serve it, Blueberry Cream Cake is guaranteed to draw smiles.
Make Ahead and Storage
Storing Leftovers
Thanks to its creamy topping, this cake stores beautifully in the fridge for up to three days. Just cover the pan tightly with plastic wrap or transfer slices to an airtight container – your Blueberry Cream Cake will stay moist and delicious.
Freezing
You can freeze this cake for longer storage by wrapping individual pieces in plastic wrap and then foil, or by placing the whole (uncut) cake in a freezer-safe container. For best results, freeze without the topping and add the cream layer after thawing, as this keeps the texture perfect.
Reheating
Blueberry Cream Cake is designed to be served cold or at cool room temperature, so there’s no need to reheat. Simply slice and serve straight from the fridge, or let it sit out for about 10 minutes for slightly softer cream before enjoying.
FAQs
Can I use a homemade cake base instead of box mix?
Absolutely! If you have a favorite white cake recipe, feel free to substitute it in place of the box mix – just be sure to keep the batter proportions similar so the sour cream and blueberries blend in perfectly.
What if I only have frozen blueberries?
No problem at all! Use frozen blueberries straight from the freezer; don’t thaw them, as this helps prevent bleeding and keeps them intact as your cake bakes.
Can I make Blueberry Cream Cake ahead of time?
Yes! Blueberry Cream Cake is actually even better when made ahead, as chilling lets the flavors meld. It can be made one day in advance and stored in the fridge until ready to serve.
Is there a way to lighten up the cream topping?
If you’d like a lighter version, try using light cream cheese and swap half of the heavy whipping cream for Greek yogurt. It’ll keep the filling fluffy but with less richness and fewer calories.
Can I add other fruits to the cake?
Absolutely! Try folding in raspberries or sliced strawberries with the blueberries for a vibrant mixed berry version. Just don’t overload the batter, or the cake may become too dense.
Final Thoughts
I hope you feel inspired to try this Blueberry Cream Cake and make it a staple in your dessert repertoire. It’s the kind of treat that brings people together, whether at a birthday, brunch, or a quiet night at home. Give it a try and make some sweet memories!
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Blueberry Cream Cake Recipe
- Total Time: 55 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Blueberry Cream Cake. A moist white cake studded with juicy blueberries, topped with a luscious cream cheese and whipped cream topping. Perfect for any occasion!
Ingredients
Cake:
- 1 box white cake mix (plus ingredients listed on box – typically egg whites, oil, and water)
- 1 cup sour cream
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for coating berries)
Cream Topping:
- 1 cup heavy whipping cream
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- extra blueberries and mint leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Prepare the Cake: Prepare the white cake mix according to the package instructions, then fold in the sour cream until fully combined. Toss the blueberries with flour and gently fold them into the batter. Pour into the dish and bake for 30–35 minutes.
- Make the Cream Topping: Beat cream cheese until smooth. Add powdered sugar and vanilla. Whip heavy cream until stiff, then fold into the cream cheese mixture.
- Assemble: Spread the cream layer over the cooled cake. Garnish with blueberries and mint. Chill for at least 1 hour before serving.
Notes
- For an extra burst of flavor, add a teaspoon of lemon zest to the batter or topping.
- This cake is best served chilled and makes a great make-ahead dessert for gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
