Today I present to you a delicious blueberry cake which can be summed up easily: blueberries, blueberries, and more blueberries! The making of the cake is very simple although it may not seem so at first. You can use fresh blueberries or frozen ones instead but I suggest you stick with the fresh ones, if it’s possible. Blueberries in the cake perfectly complete themselves with a refreshing lemon cream. Chocolate lovers also won’t stay empty-handed because of cocoa sponge and rich chocolate decoration.
Let’s start with the ingredient list.
For the sponge cake, you will need:
170 g sugar
180 g flour
A pack of baking powder
30 g cocoa powder
For the both of the creams, you will need:
300 ml double cream
500 g mascarpone cheese
200 g soft cheese
3 tablespoons of blueberry jam
2 tablespoons of icing sugar
Juice of half the lemon
Teaspoon of vanilla essence (optionally, it can be tasty without it, too, if you’re not a vanilla fan)
Additionally, you need a cup of blueberry juice to wet the sponge cake, 300 g of fresh or frozen blueberries, some double cream for the frosting, chocolate and butter for chocolate glaze (100 g + 100 g) and chocolate bits, blueberries, and chocolate shavings for decoration.
I listed many ingredients, but don’t let it scare you. The making of the cake won’t take more than two hours totally, decoration is the one that could take some more of your time.
So, let’s start!
Firstly, bake the sponge cake. Prepare the round baking tray (diameter of 26 cm). Whip the eggs with sugar until the mixture becomes a little pale. Then slowly add the flour, cocoa powder, and baking powder. Mix carefully, the best way is to use a spoon, so the sponge cake remains a little fluffy. Bake for 30-35 minutes at 180 degrees Celsius. When baked, wait for it to cool down, then cut it twice.
Prepare the first cream. Whip approx. 1 dl of double cream. Add 250 g of mascarpone and 100 g of soft cheese. Mix thoroughly. Add 3 tablespoons of blueberry jam. The cream must be lovely, purple color – as you can see in the picture below.
Prepare the second cream. Again, whip 1 dl of double cream, add 250 g of mascarpone and 100 g of soft cheese. Add also 2 tablespoons of icing sugar. Mix thoroughly, then add lemon juice and vanilla essence.
It’s time to make the whole cake. You must have three layers of sponge cake now. Prepare the cake tray and put the first layer on it. Put some paper napkins around it so the blueberry juice doesn’t ruin the setting (and believe me, it can happen very quickly!). Wet the sponge cake with blueberry juice.
Wash the blueberries thoroughly. If you’re using frozen blueberries, take them out of the freezer before and cover them with a tablespoon of sugar. When you’re putting the cake together, don’t forget to pour the juice away.
Cover the sponge cake with blueberries.
Spread the purple cream on it.
Cover with the second layer of sponge cake and wet it. Again, cover it with blueberries and spread the lemon cream on it.
Cover with the last layer of sponge cake and wet it.
Whip the remaining double cream and add a little blueberry jam for nicer color. Spread it thinly on the cake. Melt the chocolate with butter and spill it on the top of the cake. Let some of the chocolate to drip down. Cut the chocolate on different slices and arrange them on the cake. Sprinkle some blueberries and chocolate shavings. It also looks very nice if you make chocolate shavings by yourself. You can also put some blueberries down at the edge, as you can see in the photo, or you can just leave it the way it is, or decorate with double cream, of you still have some.
See, you’ve made it! Enjoy your lovely cake!