Description
Indulge in the delightful sweetness of this Blueberry Cream Cake. Layers of moist cake filled with a luscious blueberry compote and topped with a velvety mascarpone cream, this dessert is a true showstopper.
Ingredients
Scale
For the Blueberry Compote:
- 2 cups blueberries (fresh or frozen)
- 6 tbsp. sugar
- ¼ cup water
- 1 tbsp. orange liqueur (Grand Marnier)
- 1 tsp. orange zest (optional)
For the 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
For the Mascarpone Cream:
- 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
Instructions
- Preheat Oven and Prep Cake Pans: Preheat oven to 350°F and line two 6″ round cake pans with parchment circles.
- Cream Butter and Sugar: Cream butter and sugar until light and creamy, then whisk in eggs and vanilla until well combined.
- Prepare Cake Batter: In a separate bowl, sift cake flour with baking powder. Alternate between stirring in the flour mixture and milk, starting and ending with the flour mixture.
- Bake the Cake: Pour batter into prepared cake pans and bake for approximately 40 minutes until a wooden skewer comes out clean. Let cool.
Notes
- You can use fresh or frozen blueberries for this recipe.
- Feel free to customize the cake by adding different fruits to the compote or adjusting the sweetness to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg