Heart-Shaped Blueberry and Whipped Cream Cake
At the end of the week, when I feel like whipping up something quick and sweet, I turn to fruit desserts that I have in the freezer. I love using blueberries because they pair well with light cakes and simple creams. I've made this recipe several times, especially when I want a cake that's not too complicated but looks special, in the shape of a heart.
Quick Info
Total time: about 1 hour 45 minutes (including cooling)
Preparation time: 20-30 minutes
Baking time: 30 minutes
Servings: 6-8 slices
Difficulty: easy to medium
Recipe type: homemade cake, suitable for birthdays or family gatherings
Ingredients
For the cake:
3 eggs
6 tablespoons sugar
6 tablespoons milk
6 tablespoons oil
8 tablespoons flour
a pinch of salt
For the blueberry jelly:
5 heaping tablespoons blueberries (can be frozen)
2 tablespoons sugar
2 teaspoons cornstarch
For the cream:
250 ml sweetened liquid cream (I used Meggle)
For assembly:
A few tablespoons berry liqueur or fruit syrup for soaking
Instructions
1. Preparing the cake:
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, mixing for another 1-2 minutes until glossy. Mix the egg yolks with the oil and milk, then gradually fold them into the egg whites, mixing after each addition. Slowly add the sifted flour, gently folding with a spatula to avoid losing volume.
2. Baking the cake:
Pour the batter into a heart-shaped cake pan (22 cm), lined with parchment paper on the bottom and greased with butter on the sides. Place the pan in a preheated oven at 175°C and bake for about 30 minutes. The cake should be lightly golden and pass the toothpick test. Remove from the oven, let cool for 5-10 minutes, then remove from the pan and place on a wire rack to cool completely.
3. Preparing the blueberry jelly:
Place the blueberries (if frozen, do not thaw completely) in a small saucepan, add the sugar, and heat over low. Stir and let simmer for 3-4 minutes until the fruit releases its juices and the sugar dissolves. Mix the cornstarch with a tablespoon of water, then take a spoonful of the hot fruit mixture, add it to the cornstarch, and mix well. Pour this mixture back over the fruit and stir over low heat until it thickens. Turn off the heat, take a spoonful of jelly aside for decoration.
4. Assembly:
Once the cake has cooled completely, slice it horizontally into two equal layers. Spread the remaining jelly (the one without the reserved spoonful) on the first layer and let it cool completely before adding the whipped cream.
5. Preparing the cream:
Whip the liquid cream with a mixer: start on low speed, then increase to maximum until it thickens and holds firm peaks.
6. Layering:
On top of the cooled jelly layer, spread half of the whipped cream and level it out. Place the second cake layer on top and lightly soak with berry liqueur or syrup, as desired. Cover the cake with the remaining whipped cream.
7. Decoration:
Mix some of the remaining whipped cream with the reserved jelly for decoration and create a few colorful swirls on top, using a piping bag or spoon, as you prefer.
8. Chilling:
Refrigerate the cake for at least an hour before serving, to allow the layers to set and chill thoroughly.
Why I make this recipe often
This recipe saves me when I need a festive-looking dessert without complicated steps. The cake is airy, the fruit adds freshness, and the cream is easy to work with. It comes together quickly, and I usually have all the ingredients on hand.
Tips and Variations
Tips
If you have time, let the cake cool completely on a wire rack to avoid sogginess at the bottom.
Don’t soak the cake with too much liqueur or syrup to prevent it from becoming overly soggy.
Whip the cream just before using it to keep it airy.
Substitutions
If you don’t have berry liqueur, you can use syrup from canned fruit or even a bit of fruit juice.
You can use unsweetened cream and add powdered sugar to taste if you don’t have sweetened cream available.
Blueberries can be replaced with other berries, following the same steps.
Variations
If you want a fluffier cake, you can add a teaspoon of baking powder with the flour (I don’t use it, but it’s an option).
You can add vanilla or lemon zest to the batter.
In season, fresh fruit gives a more interesting texture to the jelly.
Serving Ideas
It can be served plain, straight from the fridge. For an extra touch, decorate with fresh fruit on top if available.
Frequently Asked Questions
1. Can I make the cake with baking powder?
Yes, you can add a teaspoon of baking powder if you want a slightly airier cake. I prefer it without, but it won't ruin the texture.
2. What can I substitute for blueberries if I don’t have any?
You can use raspberries, blackberries, or a mix of frozen berries.
3. Can I use plant-based cream?
Yes, if you don’t have regular liquid cream, you can use plant-based cream or pre-whipped cream, but it should still be whipped just before spreading on the cake.
4. Can I make the cake in advance?
Yes, the cake can be made a day ahead and keeps well if wrapped in plastic wrap.
5. Does the cake freeze well?
I do not recommend freezing it, especially due to the cream which changes texture after thawing.
Nutritional Values
Approximately, a medium slice of cake has about 220-250 kcal, with around 5-6 g of protein, 10-12 g of fat, and 30-35 g of carbohydrates. Values may vary depending on the type of cream and the amount of fruit used. It’s a moderately caloric dessert for a serving.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 2 days. The cream maintains its texture, but it’s best enjoyed as fresh as possible. It should not be reheated or frozen. If there are leftovers, keep it in a container with a lid or covered with plastic wrap.
At the end of the week, when I feel like whipping up something quick and sweet, I turn to fruit desserts that I have in the freezer. I love using blueberries because they pair well with light cakes and simple creams. I've made this recipe several times, especially when I want a cake that's not too complicated but looks special, in the shape of a heart.
Quick Info
Total time: about 1 hour 45 minutes (including cooling)
Preparation time: 20-30 minutes
Baking time: 30 minutes
Servings: 6-8 slices
Difficulty: easy to medium
Recipe type: homemade cake, suitable for birthdays or family gatherings
Ingredients
For the cake:
3 eggs
6 tablespoons sugar
6 tablespoons milk
6 tablespoons oil
8 tablespoons flour
a pinch of salt
For the blueberry jelly:
5 heaping tablespoons blueberries (can be frozen)
2 tablespoons sugar
2 teaspoons cornstarch
For the cream:
250 ml sweetened liquid cream (I used Meggle)
For assembly:
A few tablespoons berry liqueur or fruit syrup for soaking
Instructions
1. Preparing the cake:
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, mixing for another 1-2 minutes until glossy. Mix the egg yolks with the oil and milk, then gradually fold them into the egg whites, mixing after each addition. Slowly add the sifted flour, gently folding with a spatula to avoid losing volume.
2. Baking the cake:
Pour the batter into a heart-shaped cake pan (22 cm), lined with parchment paper on the bottom and greased with butter on the sides. Place the pan in a preheated oven at 175°C and bake for about 30 minutes. The cake should be lightly golden and pass the toothpick test. Remove from the oven, let cool for 5-10 minutes, then remove from the pan and place on a wire rack to cool completely.
3. Preparing the blueberry jelly:
Place the blueberries (if frozen, do not thaw completely) in a small saucepan, add the sugar, and heat over low. Stir and let simmer for 3-4 minutes until the fruit releases its juices and the sugar dissolves. Mix the cornstarch with a tablespoon of water, then take a spoonful of the hot fruit mixture, add it to the cornstarch, and mix well. Pour this mixture back over the fruit and stir over low heat until it thickens. Turn off the heat, take a spoonful of jelly aside for decoration.
4. Assembly:
Once the cake has cooled completely, slice it horizontally into two equal layers. Spread the remaining jelly (the one without the reserved spoonful) on the first layer and let it cool completely before adding the whipped cream.
5. Preparing the cream:
Whip the liquid cream with a mixer: start on low speed, then increase to maximum until it thickens and holds firm peaks.
6. Layering:
On top of the cooled jelly layer, spread half of the whipped cream and level it out. Place the second cake layer on top and lightly soak with berry liqueur or syrup, as desired. Cover the cake with the remaining whipped cream.
7. Decoration:
Mix some of the remaining whipped cream with the reserved jelly for decoration and create a few colorful swirls on top, using a piping bag or spoon, as you prefer.
8. Chilling:
Refrigerate the cake for at least an hour before serving, to allow the layers to set and chill thoroughly.
Why I make this recipe often
This recipe saves me when I need a festive-looking dessert without complicated steps. The cake is airy, the fruit adds freshness, and the cream is easy to work with. It comes together quickly, and I usually have all the ingredients on hand.
Tips and Variations
Tips
If you have time, let the cake cool completely on a wire rack to avoid sogginess at the bottom.
Don’t soak the cake with too much liqueur or syrup to prevent it from becoming overly soggy.
Whip the cream just before using it to keep it airy.
Substitutions
If you don’t have berry liqueur, you can use syrup from canned fruit or even a bit of fruit juice.
You can use unsweetened cream and add powdered sugar to taste if you don’t have sweetened cream available.
Blueberries can be replaced with other berries, following the same steps.
Variations
If you want a fluffier cake, you can add a teaspoon of baking powder with the flour (I don’t use it, but it’s an option).
You can add vanilla or lemon zest to the batter.
In season, fresh fruit gives a more interesting texture to the jelly.
Serving Ideas
It can be served plain, straight from the fridge. For an extra touch, decorate with fresh fruit on top if available.
Frequently Asked Questions
1. Can I make the cake with baking powder?
Yes, you can add a teaspoon of baking powder if you want a slightly airier cake. I prefer it without, but it won't ruin the texture.
2. What can I substitute for blueberries if I don’t have any?
You can use raspberries, blackberries, or a mix of frozen berries.
3. Can I use plant-based cream?
Yes, if you don’t have regular liquid cream, you can use plant-based cream or pre-whipped cream, but it should still be whipped just before spreading on the cake.
4. Can I make the cake in advance?
Yes, the cake can be made a day ahead and keeps well if wrapped in plastic wrap.
5. Does the cake freeze well?
I do not recommend freezing it, especially due to the cream which changes texture after thawing.
Nutritional Values
Approximately, a medium slice of cake has about 220-250 kcal, with around 5-6 g of protein, 10-12 g of fat, and 30-35 g of carbohydrates. Values may vary depending on the type of cream and the amount of fruit used. It’s a moderately caloric dessert for a serving.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 2 days. The cream maintains its texture, but it’s best enjoyed as fresh as possible. It should not be reheated or frozen. If there are leftovers, keep it in a container with a lid or covered with plastic wrap.