BLUEBERRY OVERLOAD CREAM CAKE
Creamy, fruity, and refreshing… every bite is packed with flavor!
Ingredients
Vanilla Cake Layers (2 layers – 20 cm)
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) milk
• 1/2 cup (120 ml) vegetable oil
• 1 teaspoon vanilla extract
• 2 cups (260 g) flour
• 1 packet baking powder
• A pinch of salt
Blueberry Filling
• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1.5 tablespoons cornstarch
• 2 tablespoons water
Cream Filling & Topping
• 400 ml cold cream
• 200 g cream cheese or mascarpone
• 1 cup powdered sugar
• 1 teaspoon vanilla
For the topping (optional but recommended)
• Fresh blueberries
• Blueberry sauce (leftover from the filling)
Preparation
1. Prepare the Cakes
1. Preheat the oven to 340°F (170°C).
2. Grease two 8-inch (20 cm) cake pans and line the bottoms with parchment paper.
3. Beat the eggs and sugar until light in color.
4. Add the milk, oil, and vanilla.
5. Sift in the flour, baking powder, and salt, then mix with a spatula.
6. Divide the batter between the pans and bake for 25–30 minutes.
7. Allow the cakes to cool completely.
2. Make the Blueberry Filling
1. Place the blueberries, sugar, and lemon juice in a saucepan.
2. Cook over medium heat until the fruit softens.
3. Mix the cornstarch with water and add it, stirring until thickened.
4. Remove from heat and let cool completely.
3. Prepare the Cream
1. Whip the cold cream, powdered sugar, and vanilla until stiff.
2. Add the cream cheese/mascarpone and whip until smooth.
3. Chill in the refrigerator for 10–15 minutes.
4. Assemble the Cake
1. Place the first cake layer on a serving plate.
2. Spread some of the cream on top.
3. Add a generous amount of blueberry filling.
4. Place the second cake layer on top.
5. Cover the top and sides with the remaining cream.
6. Drizzle with fresh blueberries and sauce.
Resting & Serving
• Let the cake rest in the refrigerator for at least 2 hours.
• The texture and flavor improve even more the next day 
• Serve cold.
Tip:
For an “overload” look, use plenty of blueberry sauce so it drips down the sides!
