This Blueberry Cream Cake is made up of layers of vanilla cake, home made blueberry jam and fluffy mascarpone cream frosting and surrounded by way of blueberries. Lotsa and lotsa blueberries.
I simply love blueberries and the concept of blueberries masking all of the facets of the cake has been floating in my mind for pretty some time. i used to be just waiting for the season to start when blueberries are in abundance (and ergo cheap).
So yes, this has been a dream come real for me. by no means thoughts in case you may think I’m a chunk loopy for lining up all the berries in rows. Lotsa and lotsa rows. It has all been really worth it permit me let you know.
- 2 cups blueberries (fresh or frozen)
- 6 tbsp. sugar
- ¼ cup water
- 1 tbsp. orange liqueur (Grand Marnier)
- 1 tsp. orange zest (optional)
- 2-3 cups fresh blueberries for decoration
- 2/3 cups (150 g) butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 tsp. vanilla
- 2 cups (230 g) cake flour
- 2 tsp baking powder
- 1 1/3 (300 ml) cup milk
- 2-1/2 cups (625 ml) heavy whipping cream (35%)
- 1 (275g) tub of mascarpone cheese
- 1 cup (100 g) confectioner sugar
- 2 tsp vanilla
- Place the 2 cups of fresh or frozen blueberries in a sauce pan with sugar and water over medium heat until it starts boiling, about 3 minutes. Add the orange liqueur and stirring from time to time until thickened, about 20 minutes. Stir in the orange zest and set aside to cool.
- Preheat the oven to 350°F; and line 2 x 6″ round cake pans with parchment circles.
- Cream butter with sugar until light and creamy. Whisk in eggs and vanilla until well mixed.
- In another bowl, sift cake flour with baking powder.
- Stir the flour mixture alternately with milk, beginning and ending with the flour mixture.
- Pour batter in prepared cake pans and bake for approx. Bake cake for approximately 40 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
- Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting. Cool completely.
- Place the mascarpone in the bowl and whisk to break it and lighten it up. Add the rest of the ingredients and whisk until fluffy and stiff peaks have formed but be careful to not overbeat it dry. Frosting should be still be on the fluffy side and smooth.
- Cut each cake horizontally into two. Place the frosting in a pastry bag fitted with a coupler or tip about ½” round. Place the cake on to a board or serving platter and pipe a dam of frosting along the edge of the cake. Spread 1/3 of the jam and pipe more of the frosting to cover the jam. Place another cake on top and repeat the process 2 more times and placing the last piece of cake on top. Frost the cake completely. Place the blueberries on the side of the cake. Using a St. Honoré pastry tip, pipe tear drop shapes all around the top of the cake.