This blueberry cream and sour cream cake is a wonderfully fruity classic that delights with its creamy texture and intense blueberry flavor. A light sponge base meets a delicate cream made from sour cream, heavy cream, and juicy blueberries.
The glossy blueberry glaze and fresh berries as decoration make this cake a real eye-catcher at any coffee gathering. It tastes especially refreshing when served chilled and can be prepared in advance.
... Why you'll love this recipe
✔ Light and airy sponge cake base
✔ Fruity blueberry filling
✔ Creamy sour cream layer
✔ Perfect for birthdays and celebrations
✔ Easy to prepare in advance
✔ Refreshing and light
Ingredients
For the sponge cake base:
4 eggs
200 g sugar
200 g flour
1 packet baking powder
2 tbsp lukewarm water
a little butter for the pan
For the blueberry cream:
2 jars blueberries (wild blueberries)
400 g sour cream
400 ml whipping cream
6 sheets of gelatin
For the glaze & decoration:
2 packets clear cake glaze
2 tbsp sugar
reserved blueberry juice
fresh blueberries for decoration
Instructions
1. Bake the sponge cake
Preheat the oven to 220 °C (425 °F).
Briefly whisk the eggs.
Add water and sugar and beat until creamy.
Mix flour with baking powder and carefully fold in.
Grease the pan and pour in the batter.
Bake until golden brown, about 8–10 minutes.
Then let cool completely.
2. Prepare the cream
Drain the blueberries.
Reserve the juice.
Whip the cream with sugar until stiff peaks form.
Soak and dissolve the gelatin according to the package instructions.
Stir the sour cream until smooth.
Mix a little of the sour cream with the dissolved gelatin, then stir this mixture into the remaining sour cream.
3. Make the blueberry filling
Brace the drained blueberries into the sour cream mixture.
Carefully fold in the whipped cream.
4. Assemble the cake
Place the sponge cake on a cake plate.
Place a cake ring around it.
Spread the blueberry cream mixture over the cake and smooth the surface.
Chill briefly.
5. Prepare the blueberry glaze
Cook the reserved blueberry juice and cake glaze until glossy.
Let it cool slightly.
Carefully spread it over the cream.
Decorate with fresh blueberries.
Chill the cake for several hours.
Tips for the perfect blueberry cake: Chilling overnight makes the cream especially firm.
A little cinnamon in the base adds a delicate aroma.
Fresh blueberries make the decoration more attractive.
For a firmer cream, chill the cake for at least 4 hours.
Variations:
With mascarpone
With raspberries
With strawberries
With white chocolate
With chocolate sponge cake
With vanilla cream
Storage: Store the blueberry cream cake in the refrigerator.
Well covered, it will stay fresh for 2–3 days.
