why make this recipe

Blueberry Cloud Cake is a delightful treat that anyone can enjoy. It’s light, fluffy, and full of flavor, making it perfect for any occasion. The combination of a soft sponge cake paired with fresh blueberry compote and whipped cream creates a dessert that feels special. Whether it’s a birthday party or a family gathering, this cake shines as a beautiful centerpiece.

The aroma of baked blueberries wafts through the kitchen, welcoming everyone to the table. This cake is not only tasty, but it also gives you the satisfaction of baking something from scratch. It’s an enjoyable experience, whether you’re a beginner or an experienced baker. Plus, using fresh or frozen blueberries means you can make it year-round.

how to make Blueberry Cloud Cake

Making a Blueberry Cloud Cake is a fun and simple process. The cake comes together in a few easy steps, and with just a bit of preparation, you’ll create a beautiful dessert that impresses everyone. Let’s break down the process step by step.

Ingredients:

4 large eggs, separated
3/4 cup granulated sugar (divided)
1/2 cup all-purpose flour
2 tbsp cornstarch
1 tsp vanilla extract
1/2 tsp lemon zest
Pinch of salt
2 cups fresh or frozen blueberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water
1 1/2 cups cold heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract

Directions:

Blueberry Compote:
- Start by making the blueberry compote. In a saucepan, add 2 cups of blueberries, 2 tablespoons of sugar, and 1 teaspoon of lemon juice. Heat over medium heat, stirring occasionally. Allow the mixture to simmer until the blueberries burst and release their juices. This should take about 5-7 minutes.
- Once the blueberries are burst, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Add this slurry to the simmering blueberries, stirring constantly. Continue to cook until the mixture thickens slightly, about 2 more minutes. Once done, remove from heat and let it cool completely.
Cloud Sponge:
- Preheat your oven to 170°C (340°F). Line a round pan, preferably 20 to 22 cm (8 to 9 inches) in size, with parchment paper.
- In a clean bowl, whip the egg whites (from 4 large eggs) with a pinch of salt. Gradually add in 1/2 cup of granulated sugar, continuing to whip until you achieve glossy stiff peaks. This might take around 5-8 minutes, so be patient!
- In another bowl, beat the egg yolks with the remaining 1/4 cup of sugar, vanilla extract, and lemon zest until the mixture is pale and slightly thickened.
- Gently fold the beaten egg yolks into the egg whites, being careful not to deflate the mixture.
- Sift 1/2 cup of all-purpose flour and 2 tablespoons of cornstarch over the batter. Once again, fold gently until everything is well combined but still airy.
- Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes, or until the cake springs back when gently pressed. Allow the cake to cool completely in the pan before removing it.
Cloud Cream:
- While the cake is cooling, prepare the whipped cream. In a mixing bowl, whip 1 1/2 cups of cold heavy cream with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until soft, fluffy peaks form. This should take about 3-5 minutes. Be careful not to overwhip, or the cream will turn grainy.
Assemble:
- Once the cake is cooled, slice it horizontally into two layers. Now, spread a generous amount of the cloud cream on the bottom layer and then add a layer of blueberry compote on top.
- Place the second layer of the cake on top. Again, spread more whipped cream on the second layer and top it off with extra blueberries. Feel free to decorate with any remaining compote, if desired.

how to serve Blueberry Cloud Cake

Serve Blueberry Cloud Cake chilled or at room temperature. For the best presentation, cut the cake into slices and serve each slice on a plate. You can add a dollop of extra whipped cream or a few fresh blueberries on top of each slice for a sophisticated touch. This cake pairs wonderfully with a cup of tea or coffee, making it suitable for afternoon gatherings or dessert after dinner.

If you’re serving it for a party, consider adding some mint leaves as a garnish for a pop of color. Guests will not only admire its beauty but will thoroughly enjoy its light texture and bursting blueberry flavor.

how to store Blueberry Cloud Cake

To keep your Blueberry Cloud Cake fresh, store it in an airtight container in the refrigerator. It’s best consumed within 2 to 3 days of preparation, as the whipped cream may start to lose its structure over time. If you notice the cake getting soggy, it’s a sign that it’s time to enjoy the last slices!

If you need longer storage, you may separate the cake layers by wrapping them in plastic wrap and keeping them in the freezer. The blueberry compote can also be frozen for future use. Just remember that once you frost and assemble the cake with whipped cream, it’s best enjoyed fresh.

tips to make Blueberry Cloud Cake

Egg Whites: Make sure that your mixing bowl is completely clean and dry when whipping the egg whites. Any grease or water can make it difficult to achieve stiff peaks.
Blueberries: This recipe works great with both fresh and frozen blueberries. If using frozen, there’s no need to thaw them before cooking; just add them straight to the pan.
Folding Technique: Gently folding the balloon whisk will help keep the batter airy, so the cake remains fluffy. Avoid overmixing after adding flour and cornstarch.
Flavor Adjustments: Don’t hesitate to add more lemon zest if you love a tangy flavor, or even a splash of almond extract for a unique twist.

variation

You can customize your Blueberry Cloud Cake in several ways. For example:

Berry Variation: Substitute blueberries with raspberries, strawberries, or a mix of your favorite berries. Each type of berry will lend its flavor and texture.
Gluten-Free Version: To make the cake gluten-free, replace the all-purpose flour with a gluten-free flour blend. Make sure it’s suitable for baking!
Vegan Version: Substitute eggs with a flaxseed meal (1 tbsp crushed flaxseed mixed with 3 tbsp water for each egg) and use coconut cream instead of heavy cream for a dairy-free option.
Flavored Whipped Cream: Experiment with flavored extracts in the whipped cream, such as almond or coconut, for an extra twist.

FAQs

Can I make Blueberry Cloud Cake ahead of time?
Yes, you can prepare the blueberry compote and whipped cream a day in advance. However, it’s best to bake the cake on the same day you plan to serve it for the best texture.
Can I freeze cake leftovers?
Yes, you can freeze leftover cake layers. However, once the cake is assembled with whipped cream, it is not recommended to freeze as the texture may change.
What can I substitute for heavy cream?
If you don’t have heavy cream, you can substitute it with whipped topping or make a whipped mixture using a non-dairy milk and thickener, such as coconut cream, for a lighter option.
Why did my cake not rise?
A common reason for cakes not rising is underwhipping the egg whites. Make sure to achieve stiff peaks and carefully fold to keep air in the mixture.
Can I use store-bought blueberry pie filling instead of making compote?
Yes, you can use store-bought blueberry filling for added convenience. However, making it fresh will give the best taste and texture!

Through simple steps and ingredients, you can make the delectable Blueberry Cloud Cake and impress everyone with your baking skills. Enjoy every slice of this fluffy, sweet dessert!

Blueberry Cloud Cake

Author: ethanmiller
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A light, fluffy dessert featuring a sponge cake layered with blueberry compote and whipped cream, perfect for any occasion.

Ingredients

Scale

4 large eggs, separated
3/4 cup granulated sugar (divided)
1/2 cup all-purpose flour
2 tbsp cornstarch
1 tsp vanilla extract
1/2 tsp lemon zest
Pinch of salt
2 cups fresh or frozen blueberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water
1 1/2 cups cold heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Make blueberry compote: In a saucepan, combine 2 cups blueberries, 2 tbsp sugar, and 1 tsp lemon juice. Heat and simmer until blueberries burst, about 5-7 minutes.
Create a slurry with 1 tsp cornstarch and 1 tbsp water. Add to blueberries and cook until thickened, about 2 minutes. Cool completely.
Preheat oven to 340°F (170°C). Line a round pan (8-9 inches) with parchment paper.
Whip egg whites with a pinch of salt until soft peaks form, gradually adding 1/2 cup sugar until glossy peaks occur (5-8 minutes).
In a separate bowl, beat egg yolks with remaining 1/4 cup sugar, vanilla extract, and lemon zest until pale.
Fold yolk mixture into whipped egg whites. Sift flour and cornstarch over and gently fold.
Pour batter into prepared pan and bake for 25-30 minutes until cake springs back when pressed. Let cool in the pan.
Whip cream with powdered sugar and vanilla extract until soft peaks form (3-5 minutes).
Once the cake is cool, slice it horizontally into two layers. Spread whipped cream on bottom layer, add compote, place second layer on top, and repeat with whipped cream and blueberries.
Serve chilled or at room temperature, garnished with mint if desired.

Notes

Ensure bowls are clean for whipping egg whites. Can substitute blueberries with other berries and use gluten-free flour for a gluten-free version.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 20g
Sodium: 50mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg

Keywords: Blueberry Cake, Cloud Cake, Sponge Cake, Dessert, Baked Goods, Summer Treat