Blueberry Cream Cake Recipe Recipe

Name: Blueberry Cream Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. All-purpose flour; 3/4 c. Granulated sugar; 1/4 c. Packed light brown sugar; 2 tsp Baking pwdr; 1 tsp Grated lemon rind; 1/4 tsp Salt; 1/4 tsp Cardamom; 1/4 tsp Nutmeg; 3 lrg Large eggs; 1 1/2 c. Whipping cream; 1 1/2 c. Blueberries

Servings: persons

2 c. All-purpose flour
3/4 c. Granulated sugar
1/4 c. Packed light brown sugar
2 tsp Baking pwdr
1 tsp Grated lemon rind
1/4 tsp Salt
1/4 tsp Cardamom
1/4 tsp Nutmeg
3 lrg Large eggs
1 1/2 c. Whipping cream
1 1/2 c. Blueberries

1
1.
2
Heat oven to 350 degrees.
3
Grease a 9-inch tube pan or possibly springform pan fitted with a center tube.
4
2.
5
Combine flour, both sugars, baking pwdr, lemon rind and spices in large bowl of an electric mixer.
6
Blend on low speed.
7
Add in Large eggs and mix on low speed.
8
Add in the cream; increase to high speed and mix till light, about 2 minutes.
9
Mix in blueberries with a rubber spatula.
10
3.
11
Transfer to prepared pan.
12
Bake till a toothpick inserted in the center comes out clean, 50 to 55 min.
13
Cold in pan 5 min, then remove from pan.
14
Cold on wire rack.
15
/CAKES

1137

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. All-purpose flour, 3/4 c. Granulated sugar, 1/4 c. Packed light brown sugar, 2 tsp Baking pwdr, and more.

Yes, Blueberry Cream Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cream Cake Recipe

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