Vanilla Blueberry Ring Cake – a delicious recipe with blueberries, sugar, vanilla pods, eggs, whipping cream, cookies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the blueberry compote, cook the blueberries with 1/3 cup of the sugar. Cool and refrigerate.
2
For the vanilla cream, mix the vanilla seeds with the eggs, a pinch of salt and the remaining sugar in a bowl. Set over a pan of simmering water and whisk until the sugar has dissolved. Remove from the water bath and whisk until frothy. Fold in the whipped cream.
3
Pour the vanilla cream into a 10 cup fluted Bundt pan. Add the blueberry compote and marble with a long spoon. Freeze for 2 hours.
4
Place the lady fingers in a plastic bag and crush with a rolling pin. Melt the butter in a pan, add the cookie crumbs and mix well. Sprinkle on top of the blueberry cream in the Bundt pan. Freeze for a 4 more hours. To serve, briefly dip the ring pan in hot water, turn out onto a plate and slice.
1036
kcal
Calories
50
g
Fat
102
g
Carbs
19
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 lb blueberries, 1 2/3 cups sugar, 2 None vanilla pods, seeds scraped out, 5 None medium eggs, and more.
Yes, Vanilla Blueberry Ring Cake 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.
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