How to Make Delicious Blueberry and Cream Layer Cake

Blueberry and Cream Layer Cake. This Blueberry Cream Cake is made up of layers of vanilla cake, homemade blueberry jam and fluffy mascarpone cream frosting and surrounded by blueberries. 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.

For streusel, with a fork whisk sugar and flour, then cut in cold butter to make the mixture looks like pea sized crumbs. A dense cake layer is topped with a rich blueberry and sour cream layer. What a difference and what a great dessert. You can cook Blueberry and Cream Layer Cake using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Blueberry and Cream Layer Cake

1. Prepare 2 1/2 cup of all-purpose flour.
2. It's 2 tbsp of baking powder.
3. You need 1/4 tsp of salt.
4. You need 1 cup of whole milk.
5. It's 10 tbsp of unsalted butter cut into pieces (1 1/4 sticks).
6. Prepare 5 of eggs.
7. You need 2 1/4 cup of sugar.
8. You need 1 1/2 tsp of Fresh lemon peel finely grated.
9. You need 2 tsp of vanilla extract (divided).
10. It's 3 cup of cold heavy cream.
11. Prepare 1/4 cup of confectioners sugar.
12. It's 2 1/2 cup of fresh blueberries.

Just make sure to mix the berries and cream-not layer them as I did first time around. This beautiful yet delicious cake is perfect for your Easter table. Or for any desert actually lol. Chill the cake and the remaining.

Blueberry and Cream Layer Cake instructions

1. Preheat oven to 350°F. Spray two 9 inch round cake pan with vegetable cooking spray. Line the bottoms with parchment paper and spray the paper..
2. Prepare the cake. In a bowl, sift together the flour, baking powder, and salt; set aside..
3. In a medium saucepan, heat milk and butter over medium.
4. In a large bowl, use an electric mixer on high speed to beat the eggs and sugar until fluffy, thick, and lightened in color, about 2 minutes. Mix in the lemon zest and vanilla. On low speed, mix in flour mixture to blend. Slowly add hot milk mixture, mixing on low speed until batter is smooth and blended. Pour batter into prepared pans, dividing it evenly. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean..
5. Cool pans on a wire rack for 10 minutes, then run a knife around the edges of the cakes to loosen. Invert each onto a wire rack. Discard the paper liners. Turn the cakes right side up to cool completely, about 1 hour..
6. When cakes are cool, prepare the topping. In a large bowl, beat the cream, confectioners' sugar, and vanilla, using an electric mixer on high speed, until firm peaks form, about 6 to 10 minutes. Be careful not to overbeat..
7. Put 2 cups of the topping in a medium bowl and fold in 1 cup of the blueberries. Place one cake layer on a serving plate. Tuck waxed paper strips an inch or so under the bottom of the cake all the way around to keep the plate clean. Leaving a 1/2 inch uncovered around the edge, spread the blueberry toppingover the top of the cake layer..
8. Carefully place second cake layer over filling. Spread remaining plain topping over the top and sides of cake. Arrange remaining 11/2 cups of blueberries on top of the cake. Gently pull out and discard the paper strips. To make it easier to slice, chill cake at least 30 minutes. Use a large sharp knifeto cut the cake, then serve cold..

Blueberry Victoria sponge cake, with layers of lightly roasted blueberries and whipped cream is an easy but very impressive dessert. The simplest whipped cream filling, barely sweetened. The perfect lightly roasted blueberry flavouring, oozing purple juice. The blueberries in this recipe will burst in your mouth as you bite into your slice. The cake is delicious with a cup of tea, or served as an impressive dessert, from BBC Good To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy.