Blueberry cream cake

Blueberry Cream Cake - a sweet delicacy that combines fruity flavors with a creamy texture, perfect for any occasion. This recipe is not only simple but also full of flavor, turning fresh blueberries into a spectacular dessert. Moreover, it is a great opportunity to add a touch of creativity in the kitchen, so get ready to impress your family and friends!

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 1 hour
Number of servings: 8

Ingredients

For the base:
- 100 g butter at room temperature
- 125 g sugar
- 3 eggs
- 180 g flour
- 70 g starch (optional, for a fluffier texture)
- 1/2 packet baking powder
- A pinch of salt
- 1 teaspoon lemon zest (optional, for extra flavor)
- 20 ml rum (or coffee liqueur, as you used)
- 2 tablespoons milk
- 50-60 g fresh blueberries

For the cream:
- 1 package of Hohland cream cheese (or mascarpone)
- 100-150 g sugar
- 10-20 ml milk
- 200-250 g blueberries
- 20-30 g whipped cream
- Essences (orange, lemon, vanilla, to taste)
- 50-60 g margarine for creams or butter

For decoration:
- Whipped cream
- Blueberry cream
- Berry topping (optional)

The History of Blueberry Cream Cake

This cake is a perfect combination of tradition and innovation. In many cultures, fruit cakes are a symbol of celebrations and joyful moments. Blueberries, with their sweet and tangy flavor, add a vibrant aspect and an unmistakable taste, being not only delicious but also rich in antioxidants and vitamins.

Step by Step

1. Preparing the Base

- Start by preheating the oven to 180°C. It is important to have the oven ready before placing the cake inside to ensure even baking.
- In a large bowl, add the butter and sugar. Use an electric mixer to combine them until you achieve a fluffy and light-colored mixture. This is the key to a light and airy base.
- Add the eggs one by one, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
- In another bowl, combine the flour, starch (if you choose to use it), baking powder, salt, and lemon zest. Gradually add the dry ingredient mixture, one tablespoon at a time, to the butter mixture, alternating with the milk. This will help avoid lumps.
- Finally, add the blueberries and gently mix with a spatula, being careful not to crush them too much.
- Pour the batter into a baking tray lined with parchment paper and level the surface. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

2. Preparing the Cream

- While the base is baking, you can prepare the cream. In a bowl, place the cream cheese and sugar. Mix until well combined.
- Gradually add the milk and essences, continuing to mix until you achieve a smooth cream.
- Add the blueberries and whipped cream, gently mixing to maintain the creamy texture.
- Place the cream in the refrigerator to cool and firm up a bit.

3. Assembling the Cake

- Once the base has completely cooled, cut it in half (or into three parts, depending on its height).
- Spread the cream on the first half of the base, then place the second half on top. You can use the remaining cream to cover the top of the cake.
- Decorate with whipped cream and, if desired, with a berry topping for an attractive look and intense flavor.

Serving Suggestions

For a special experience, serve the cake with a scoop of vanilla ice cream or a caramel sauce. You can accompany the dessert with a cup of fruit tea or a refreshing lemonade to highlight the flavors of the cake.

Tips and Variations

- For a vegan version, you can replace the butter with vegan margarine and the eggs with banana puree or applesauce.
- If you don’t have blueberries, you can use any other berry, such as raspberries or blackberries, and the flavor will remain just as delicious.
- For a more intense taste, you can add a little almond extract to the cream.

Nutritional Information

Each serving of blueberry cream cake has approximately 300-350 calories, depending on the ingredients used. Blueberries provide a significant amount of antioxidants, vitamins C and K, while the cheese adds essential proteins. This cake is not only a delicious dessert but also a healthier option compared to other heavier sweets.

Frequently Asked Questions

1. Can I use other types of cheese for the cream?
Yes, you can experiment with cottage cheese or ricotta, but make sure the texture will be suitable for your cream.

2. How can I store the cake?
The cake stores well in the refrigerator, covered, for up to 3 days. In the freezer, it can last up to 2 months.

3. Can I make the cake less sweet?
Absolutely! You can reduce the amount of sugar in the base and cream, adapting the recipe to your taste.

I hope this recipe inspires you to try making this blueberry cream cake. Whether it’s for a birthday, a gathering with friends, or just a weekend evening, this dessert will bring smiles to everyone who enjoys it!