This homemade blueberry white chocolate cream cake has everything you want from a summer treat: sweet-tart flavor and moist, juicy texture packed with blueberry freshness. This simple recipe takes your ordinary blueberries into a creamy, mouth-watering dessert. Keep reading and whip up your own version!
Why This Blueberry White Chocolate Cream Cake Is A Guaranteed Hit
The cake has a minimal yet elegant look.
When I first made this cake, I wasn’t in the mood for fancy garnishing. But guess what? It still stole the spotlight for its elegant color. The pastel purple merges seamlessly with the creamy white icing, creating a pleasing palette to behold. Topping the cake is a circle of purple swirls resembling delicate flowers. As simple as it is, the cake is a show-stopper.
It’s a celebration of flavor and texture.
Hidden under the minimal look is a treasure trove of blueberry bliss. The sweet-tart, juicy blueberry jam comes together with the soft, spongy cake, melting in your mouth. That’s not all,;the creamy icing rounds out the flavor with its subtle chocolate hint. Each bite leaves you coming back for more.
The recipe doesn’t require hours in the kitchen.
It only takes me an hour, more or less, to finish this delightful treat. The ingredients are also easy to find. So, even a beginner baker could nail it effortlessly.
10 Basic Steps To Make Blueberry White Chocolate Cream Cake
Make the Blueberry Jam
Step 1
Let’s start with the blueberry jam—trust me, this step elevates the cake to another level. Take 200g of fresh blueberries and wash them thoroughly. Dry them completely because extra water will mess up the texture later. Trust me; I’ve learned this the hard way.
Toss the berries into a cup with 30ml of water. You can coat them in flour if you want to prevent sinking, but I usually skip it.
Step 2
Now, puree the berries with an immersion blender and pour the silky mixture into a saucepan.
In a small bowl, whisk 40g sugar and 4g cornstarch (that’s about 2 teaspoons). Bring the puree to a gentle simmer over medium-low heat, stirring non-stop.
Add the sugar and cornstarch mix, cook for just a minute, and whisk constantly.
Remove from the heat and fold in 10 ml lemon juice (about 2 teaspoons) and a pinch of salt. Voila! A glossy, vibrant jam awaits you. Sift out 30g and save it for later—this will come in handy for the cream.
Bake the Sponge Cake
Step 3
Set your oven to 170°C or 338°F. Prep a 16cm (or 6-inch) round baking pan with parchment paper—I like to cut the paper to fit snugly, but you can leave some overhang for easy removal.
Step 4
In a big bowl, whisk 3 eggs, 1 teaspoon vanilla, and 80g sugar.
Set up a double boiler: fill a saucepan with 1-2 inches of water. Place the bowl over it and heat it on the stovetop until it reaches about 40°C.
It makes the texture unbelievably airy. While the bowl is still warm, place 20g butter and 20g milk in a small bowl over the hot water to melt.
Step 5
Using an electric mixer, whip the egg mixture at high speed for 6 minutes until it’s creamy and thick. Reduce to low speed for 1 minute to smooth out bubbles. Sift 90g cake flour in two parts, folding gently with a spatula each time.
Step 6
Take the melted butter and milk. Mix a spoonful of the cake batter into it, then pour this mixture back into the main bowl. Fold carefully—it’s all about maintaining that fluffy texture.
Pour the batter into your prepared pan, tap lightly to remove air bubbles, and bake for 40 minutes. Let it cool before transferring to a wire rack.
Make the Cream
Step 7
This is where the magic happens! In a bowl, melt 100g white chocolate with 100g warm heavy cream in the microwave. Stir every 30 seconds—it’s easy to overdo it, so be careful.
Once melted, gradually add 420g cold heavy cream, stirring constantly. Separate 180g of this mixture into another bowl for the purple cream. Chill both in the freezer for about 30-45 minutes.
Assemble the Cake
Step 8
Once the cake is completely cool, slice it horizontally into 4 even layers (1 cm each). Mix 30g sugar with 75ml water to make a simple syrup.
Step 9
Whip the chilled white cream until stiff peaks form. Spread a thin layer of syrup on the first cake layer to keep it moist. Pipe a border of white cream around the edge, fill the center with blueberry jam, and spread more cream on top. Repeat for the next two layers.
For the final layer, brush with sugar syrup and use the remaining white cream to coat the top. Spread the icing to the upper part of the sides. Smooth it out with a spatula.
Add the Purple Magic
Step 10
Whip the reserved cream over iced water. Add 30g of the saved jam and a touch of purple food coloring if you like. I usually go for a soft pastel shade—it’s so elegant.
Spread the purple cream on the lower half of the cake, blending it upward for a beautiful ombré effect. Use a piping bag with a Wilton 4B tip to pipe decorations on the top edge.
I sometimes adorn the cake with a few fresh blueberries for a bright, tangy touch.
Voila! Now, you can slice the elegant blueberry cake and enjoy it!
Not a blueberry person? You might love this white chocolate raspberry mousse cake. I also experimented with white chocolate in other recipes, like white chocolate macadamia nut cookies and white chocolate raspberry cheesecake bars.
Some Baking Notes
Storage Tips
This cake stays fresh for 3-4 days in the fridge when wrapped tightly in plastic wrap or stored in an airtight container. If you’re planning ahead, you can freeze the layers individually—just wrap them well after cooling and store them in the freezer for up to three months. I’ve done this countless times, and thawing them in the fridge or at room temperature always works perfectly.
Use Room-Temperature Eggs
Using room-temperature eggs is a game-changer for the texture of your cake. Cold eggs can cause the butter to seize, making it harder to combine ingredients smoothly and risking dry layers. I always take my eggs out of the fridge at least an hour before baking to ensure everything blends effortlessly.
FAQs
Can I substitute fresh blueberries for frozen ones?
Yes, you can absolutely use frozen blueberries. Simply thaw them completely before using them in the recipe. Make sure to drain off any excess liquid.
Can I make this cake ahead of time?
Yes, you can make the cake and frosting ahead of time. Store the cake in an airtight container at room temperature and the frosting in an airtight container in the refrigerator. Assemble the cake just before serving.
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Happy baking!
Blueberry White Chocolate Cream Cake
Ingredients
The sponge cake
- 90 g cake flour
- 20 g unsalted butter
- 80 g granulated sugar
- 3 eggs room temperature
- 1 tsp pure vanilla extract
- 20 g milk
Blueberry jam
- 200 g fresh blueberries
- 40 g sugar
- 2 tbsp water 30ml
- 4 g cornstarch
- 2 tsp lemon juice
- a pinch of salt
White chocolate cream
- 420 g cold heavy cream
- 100 g warm heavy cream
- 100 g couverture white chocolate
Blueberry cream
- 30 g blueberry jam
- 180 g white chocolate cream
- a little purple food coloring optional
Sugar syrup
- 30 g sugar
- 75 ml water
Instructions
- Wash and dry 200g of fresh blueberries, ensuring no excess moisture remains.
- Puree the blueberries with 30ml water, then simmer with 40g sugar and 4g cornstarch, stirring constantly, for 1 minute.
- Remove from heat and mix in 10 ml lemon juice and a pinch of salt. Sift out 30g of the jam to use later for the purple cream.
- Preheat your oven to 170°C and line a 16 cm round pan with parchment paper for easy removal.
- In a bowl, combine 3 eggs, 80g sugar, and 1 teaspoon vanilla. Warm the mixture over a double boiler until it reaches 40°C for better aeration.
- Remove from heat and let the residual warmth melt 20g butter and 20g milk in a separate bowl.
- Beat the egg mixture for 6 minutes at high speed until fluffy and creamy, then for 1 more minute at low to smooth out air bubbles.
- Sift 90g of cake flour in two batches, folding gently with a spatula to maintain the batter’s airiness. Mix a small portion of the batter into the melted butter-milk mixture, then fold it all back into the main batter.
- Pour the batter into the prepared pan, tapping it lightly to release any trapped air bubbles. Bake for 40 minutes, allow it to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Melt 100g white chocolate with 100g warm heavy cream in the microwave, stirring every 30 seconds to prevent burning.
- Gradually incorporate 420g of cold heavy cream, stirring constantly, and chill for 30-45 minutes. Set aside 180g to make the purple cream later.
- Slice the cooled sponge cake horizontally into 4 even layers, about 1 cm each. Prepare a simple syrup by dissolving 30g sugar in 75ml water, then lightly brush each layer to keep it moist.
- Pipe a border of white cream around the edge of the first layer, fill the center with blueberry jam, and cover with more cream. Repeat this process for the second and third layers.
- Place the final cake layer on top, brush with syrup, and coat the top and upper sides with the remaining white cream. Smooth the cream using an offset spatula for a clean, professional finish.
- Whip the reserved 180g of chilled cream with 30g of blueberry jam. Add a small amount of purple food coloring for a pastel shade if desired, or leave it natural for a soft look.
- Spread the purple cream on the lower sides of the cake, blending upward to create a gradient effect. Pipe decorative swirls around the top edge with a Wilton 4B tip. Slice and enjoy!
Notes
- Keep the cake fresh for 3-4 days in the fridge by wrapping it in plastic or storing it in an airtight container. Freeze individual layers for up to three months and thaw them in the fridge or at room temperature when needed.
- Always use room-temperature eggs to prevent the butter from stiffening during mixing, ensuring a smooth batter and moist cake layers.
