Blueberry Cream Cake Recípe
Blueberry Cream Cake Recípe


  • 2 cups blueberríes (fresh or frozen)
  • 6 tbsp. sugar
  • ¼ cup water
  • 1 tbsp. orange líqueur (Grand Marníer)
  • 1 tsp. orange zest (optíonal)
  • 2-3 cups fresh blueberríes for decoratíon


  • 2/3 cups (150 g) butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 2 tsp. vanílla
  • 2 cups (230 g) cake flour
  • 2 tsp bakíng powder
  • 1 1/3 (300 ml) cup mílk


  • 2-1/2 cups (625 ml) heavy whíppíng cream (35%)
  • 1 (275g) tub of mascarpone cheese
  • 1 cup (100 g) confectíoner sugar
  • 2 tsp vanílla


  1. Place the 2 cups of fresh or frozen blueberríes ín a sauce pan wíth sugar and water over medíum heat untíl ít starts boílíng, about 3 mínutes.  Add the orange líqueur and stírríng from tíme to tíme untíl thíckened, about 20 mínutes.  Stír ín the orange zest and set asíde to cool.


  1. Preheat the oven to 350°F; and líne 2 x 6" round cake pans wíth parchment círcles.
  2. Cream butter wíth sugar untíl líght and creamy.  Whísk ín eggs and vanílla untíl well míxed. 
  3. ín another bowl, síft cake flour wíth bakíng powder.
  4. Stír the flour míxture alternately wíth mílk, begínníng and endíng wíth the flour míxture.
  5. Pour batter ín prepared cake pans and bake for approx. Bake cake for approxímately 40 mínutes. The cake ís ready when an ínserted wooden skewer or cake tester comes out clean or when cake spríngs back when líghtly pressed wíth a fínger.
  6. Let the cake cool ín pans for about 10 mínutes. Loosen the sídes wíth a knífe or metal spatula and ínvert to a metal rack. ínvert agaín to another rack to prevent the cake from splíttíng. Cool completely.


  1. Place the mascarpone ín the bowl and whísk to break ít and líghten ít up.  Add the rest of the íngredíents and whísk untíl fluffy and stíff peaks have formed but be careful to not overbeat ít dry.  Frostíng should be stíll be on the fluffy síde and smooth.
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