Blueberry Cream Cake Recipe
This Blueberry Cream Cake is made up of layers of vanilla cake, homemade blueberry jam and fluffy mascarpone cream frosting and surrounded by blueberries. Lotsa and lotsa blueberries.
I almost called this cake Blueberry Dream Cake. Why? It’s so loaded with blueberries that it is a blueberry lover’s dream come true.
I just love blueberries and the idea of blueberries covering all the sides of the cake has been floating in my mind for quite some time. I was just waiting for the season to start when blueberries are in abundance (and ergo cheap).
So yes, this has been a dream come true for me. Never mind if you might think I’m a bit crazy for lining up all the berries in rows. Lotsa and lotsa rows. It has all been worth it let me tell you.
Blueberry Cream Cake Recipe
INGREDIENTS
2 cups blueberries (fresh or frozen)
6 tbsp. sugar
¼ cup water
1 tbsp. orange liqueur (Grand Marnier)
1 tsp. orange zest (optional)
2-3 cups fresh blueberries for decoration
Cake:
2/3 cups (150 g) butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
2 tsp. vanilla
2 cups (230 g) cake flour
2 tsp baking powder
1 1/3 (300 ml) cup milk
Frosting:
2-1/2 cups (625 ml) heavy whipping cream (35%)
1 (275g) tub of mascarpone cheese
1 cup (100 g) confectioner sugar
2 tsp vanilla
METHOD
I almost called this cake Blueberry Dream Cake. Why? It’s so loaded with blueberries that it is a blueberry lover’s dream come true.
I just love blueberries and the idea of blueberries covering all the sides of the cake has been floating in my mind for quite some time. I was just waiting for the season to start when blueberries are in abundance (and ergo cheap).
So yes, this has been a dream come true for me. Never mind if you might think I’m a bit crazy for lining up all the berries in rows. Lotsa and lotsa rows. It has all been worth it let me tell you.
Blueberry Cream Cake Recipe
INGREDIENTS
2 cups blueberries (fresh or frozen)
6 tbsp. sugar
¼ cup water
1 tbsp. orange liqueur (Grand Marnier)
1 tsp. orange zest (optional)
2-3 cups fresh blueberries for decoration
Cake:
2/3 cups (150 g) butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
2 tsp. vanilla
2 cups (230 g) cake flour
2 tsp baking powder
1 1/3 (300 ml) cup milk
Frosting:
2-1/2 cups (625 ml) heavy whipping cream (35%)
1 (275g) tub of mascarpone cheese
1 cup (100 g) confectioner sugar
2 tsp vanilla
METHOD
- Place the 2 cups of fresh or frozen blueberries in a sauce pan with sugar and water over medium heat until it starts boiling, about 3 minutes. Add the orange liqueur and stirring from time to time until thickened, about 20 minutes. Stir in the orange zest and set aside to cool.
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