Who doesn’t love a quick, fresh cake that everyone enjoys? Our Quick Blueberry Cream Cake is exactly that: a light sponge base, creamy vanilla whipped cream, and fresh blueberries – simple, fast, and delicious. Perfect for breakfast, an afternoon treat, or dessert.
📝 Ingredients (1 sheet pan / serves 8–10)
Sponge:
- 4 eggs
- 120 g sugar (½ cup)
- 120 g all-purpose flour (1 cup)
- Pinch of salt
Cream & Filling:
- 400 ml heavy cream (1¾ cups)
- 1 packet cream stabilizer
- 1 packet vanilla sugar
- 200–250 g fresh blueberries (7–9 oz)
For soaking:
- 100 ml milk (½ cup)
- 1 packet vanilla sugar
👩🍳 Instructions
- Bake the sponge:
Whisk eggs with sugar and a pinch of salt until creamy and pale. Gently fold in the flour. Spread the batter on a parchment-lined baking sheet and bake at 180 °C (350 °F) for 10–12 minutes. Let it cool completely. - Prepare the cream:
Whip the cream with cream stabilizer and vanilla sugar until stiff peaks form. - Assemble the cake:
Mix milk with vanilla sugar and drizzle over the sponge. Spread a layer of cream, add blueberries, and cover the cake on the outside with cream. - Decorate:
Top with fresh blueberries and chill until serving.
💡 Tips & Tricks
- Extra fluffy: Beat the eggs for several minutes until pale and airy.
- Variations: Substitute blueberries with raspberries, strawberries, or a mix of berries.
- Preparation: The cake can be made 1–2 hours ahead so the flavors meld.
