This cake is a celebration of light vanilla sponge layered with a luscious blueberry compote and finished with silky cream frosting. Each slice reveals vibrant purple streaks of fruit against the pale cake, crowned with whipped cream and fresh berries. It’s a show‑stopping dessert that balances sweetness with tart freshness, perfect for parties, tea‑time, or a festive table.
Prep Time: 30 minutes Cook Time: 25–30 minutes Total Time: ~1 hour Servings: 10–12 slices
Ingredients
Cake Layers
- 2 cups all‑purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 cup milk
- 1 tsp vanilla extract
Blueberry Filling
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Frosting
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Bake cake: Preheat oven to 350°F (175°C). Grease and flour two round pans. Beat butter and sugar until fluffy, add eggs and vanilla. Mix in dry ingredients alternately with milk. Bake 25–30 minutes until golden. Cool completely.
- Make filling: Simmer blueberries, sugar, and lemon juice until berries burst. Stir in cornstarch slurry, cook until thickened. Cool.
- Whip frosting: Beat cream, sugar, and vanilla until stiff peaks form.
- Assemble: Slice cakes into layers. Spread blueberry filling between each layer. Frost with whipped cream.
- Decorate: Top with fresh blueberries and a swirl of cream.
Tips
- Chill cake before slicing for neat layers.
- Add lemon zest to the cake batter for extra brightness.
- For a bakery look, pipe frosting swirls and garnish with mint leaves.