Blueberry cake with whipped cream

Blueberry and Whipped Cream Cake: A Seasonal Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 8

Who doesn’t love a cake that combines the sweet flavors of blueberries with the fluffy texture of a light sponge? This blueberry and whipped cream cake recipe is perfect for warm summer days or any special occasion. With a simple preparation process and accessible ingredients, you’ll impress anyone with this refined and delicious dessert.

The history of blueberry cake is tied to the tradition of transforming seasonal fruits into sweet delights that can be enjoyed by the whole family. Blueberries, rich in antioxidants and vitamins, are not only delicious but also healthy, and the combination with whipped cream adds an elegant touch to this dessert.

Ingredients for the sponge:
- 6 eggs
- 6 tablespoons of sugar
- 2 tablespoons of oil
- 1 tablespoon of water
- 8 tablespoons of flour
- 1 teaspoon of baking powder
- 1 packet of vanilla sugar

Ingredients for the blueberry jelly:
- 500 g of fresh blueberries
- 160 g of sugar
- 300 ml of water
- 1 packet of vanilla pudding
- 500 ml of whipped cream

Preparing the cake

Step 1: Preparing the sponge
Start by preheating the oven to 180°C. Prepare a 24 cm round cake pan by lining it with parchment paper or greasing it with butter and sprinkling flour.

In a large bowl, beat the egg yolks with the sugar, vanilla sugar, water, and oil. Use an electric mixer on medium speed for about 5-7 minutes until the mixture becomes light in color and doubles in volume. This step is crucial for achieving a fluffy sponge.

In another bowl, mix the flour with the baking powder. Sifting the flour will help aerate it, contributing to the final texture of the sponge. Add the flour mixture to the egg yolk mixture and gently fold it in with a spatula to avoid losing air.

Separately, beat the egg whites until stiff peaks form. This step will add a light and airy texture to the sponge. Gently fold the beaten egg whites into the egg yolk mixture from the bottom up.

Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean. Once baked, let it cool.

Step 2: Preparing the blueberry jelly
In a saucepan, add the blueberries, sugar, and 300 ml of water. Place the saucepan over medium heat and let it boil, stirring occasionally. When the blueberries start to break down, combine the vanilla pudding with 100 ml of cold water and mix well.

When the blueberry mixture is boiling, pour in the dissolved pudding and stir continuously until it thickens. Remove from heat and let the jelly cool.

Step 3: Assembling the cake
Once the sponge has completely cooled, cut it into three equal discs. You can use a long knife or a piece of thread to achieve precise cuts. Ensure that the sponge is even to avoid an unstable cake.

Prepare a syrup from a mixture of water and blueberry juice to soak the sponge layers. This will add moisture and extra flavor.

On the first sponge disc, pour half of the blueberry jelly and spread it evenly. Then, add a generous layer of whipped cream. Continue the process with the second disc, repeating the same procedure: soak, add jelly, and whipped cream.

For the last disc, pour only the blueberry jelly and let it cool. Use the remaining whipped cream to decorate the top and sides of the cake. Even if you’re not in the mood for complicated decorations, simple fork swirls can add a rustic touch.

Step 4: Serving the cake
Let the cake sit in the refrigerator for at least 2 hours for the flavors to meld perfectly. Serve it cold, cut into generous portions. You can accompany it with a scoop of ice cream or a refreshing lemonade, which will perfectly complement the blueberry flavor.

Practical tips:
- Ensure that the blueberries are fresh and well-ripened for the best flavor.
- You can replace the whipped cream with a vegan alternative or Greek yogurt for a healthier option.
- If you desire a citrus note, add a bit of lemon zest to the sponge mixture.

Nutritional information:
This blueberry cake recipe offers not only a unique flavor but also nutritional benefits. Blueberries are rich in antioxidants, contributing to heart health and improving memory. Additionally, whipped cream adds a boost of calcium and protein, but it’s best to consume this dessert in moderation, considering its caloric content. Each serving has approximately 350-400 calories, depending on the amount of whipped cream used.

Frequently asked questions:
1. Can I use other fruits instead of blueberries?
Yes, you can try raspberries, strawberries, or peaches, adapting the recipe according to the season.

2. How can I store the cake?
The cake can be stored in the refrigerator, covered with plastic wrap, for 2-3 days.

3. Is it possible to prepare the sponge in advance?
Of course! The sponge can be baked a day ahead. Make sure to keep it well covered to prevent it from drying out.

This blueberry and whipped cream cake is more than just a recipe; it's a cooking experience that will bring smiles and unforgettable moments with loved ones. Enjoy it with joy!