This blueberry cream cake is the perfect cake for a family gathering! Not only is the flavor out of this world, but the moisture and lightness of the cake is heavenly. This Blueberry Cream Cake is made up of layers of vanilla cake, homemade blueberry jam and fluffy mascarpone cream frosting and surrounded by blueberries. This cake is the definition of a light and fluffy dessert!
This blueberry jam and cream cake is the best! For a good reason too! The combination of the homemade thick blueberry jam and the mascarpone cream frosting makes this such a light cake!
I got the idea for the cake because I thought what would make a fun cake for any event including a wedding. Usually strawberries and cream is the ultimate cake combo, but the homemade blueberry jam gives a great tartness to this cake!
Homemade blueberry jam
2 cups blueberries
6 tbsp sugar
1 tbsp. orange liqueur
¼ cup water
1 tsp. orange zest (optional)
2-3 cups fresh blueberries for decoration
2-1/2 cups heavy whipping cream (35%)
1 (275g) tub of mascarpone cheese
1 cup confectioner sugar
2 tsp vanilla
2/3 cups butter, room temperature
1 cup granulated sugar
2 cups cake flour
2 tsp baking powder
1 1/3 cup milk
2 large eggs
2 tsp vanilla
To Make The Homemade blueberry jam
Place 2 cups of blueberries in a saucepan with sugar and water over medium heat until it starts to boil, about 3 minutes. Add the liqueur of oranges and stir occasionally until thickened, about 20 minutes. Stir the orange peel and set aside to cool.
To Make The Cake
Preheat the oven at 350°F; and a 2 x 6 “round cake pan line with parchment circles.
Beat butter cream with sugar until smooth. Beat eggs and vanilla until well mixed.
In another bowl, sift the dough with baking soda.
Stir the dough mixed with the milk, starting and ending with the flour mixture.
Pour batter in prepared cake pans and bake for approx. Bake cake for approximately 40 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when the cake springs back when lightly pressed with a finger.
Let the cake cool in the pan for about 10 minutes. Loosen the sides with a metal knife or spoon and flip it upside down on the metal rack. Turn again to another rack so that the cake does not split. Cool completely.
To Make The Frosting
Place the mascarpone in the bowl and whisk to break it and lighten it up. Add the rest of the ingredients and whisk until fluffy and stiff peaks have formed but be careful to not overbeat it dry. Frosting should still be on the fluffy side and smooth.
Cut each cake horizontally into two. Place the frosting in a pastry bag fitted with a coupler or tip about ½” round. Place the cake onto a board or serving platter and pipe a dam of frosting along the edge of the cake. Spread 1/3 of the jam and pipe more of the frosting to cover the jam. Place another cake on top and repeat the process 2 more times and place the last piece of cake on top.Refrigerate the cake completely. Place the blueberries on top of the cake.