Fresh blueberry Cream Cake

blueberry cream cake

Delicious Blueberry Cream Cake

  • Prep time: 15 min+baking time


  • Sponge Cake
  • 4 eggs
  • 8 tbsp sugar
  • 8 gr baking powder
  • 4 tbsp sunflower oil
  • 9 tbsp flour
  • 100 gr fresh blueberries.
  • Cream:
  • 250 gr mascarpone cheese
  • 250 gr heavy cream(for whipping)
  • 100 gr powdered sugar


  1. Sponge Cake:
  2. Preheat your oven to 175°C.
  3. Beat with a hand mixer /stand mixer 4 egg whites with a pinch of salt, add gradually 8tbsp granulated sugar (egg meringue)
  4. In another medium bowl mix the eggs yolks with 4 tbsp sunflower oil  and 8 gr of baking powder.
  5. Then, add little at a time the egg meringue into the mixture.
  6. Incorporate 9 tbsp sifted flour(one tbsp at a time) until it’s all well combined.
  7. Mix your blueberries with one tbsp flour and incorporate them too.
  8. Pour everything into a greased and lined with baking paper 20-25 cm round baking pan.
  9. Bake in a preheated oven to 175°C for about 35 min.
  10. Let the sponge cake cool down completely.
  11. In the meantime prepare your cream:
  12. In a medium bowl add 250 gr mascarpone cheese ,250 gr heavy cream (for whipping) and 100 gr powdered sugar.
  13. Beat with a mixer for about 5-10 min until you get a very dense cream.
  14. Add your cream with a decorating bag or just a spatula on top of the sponge cake.
  15. Decorate your cake with fresh blueberries&mint leaves.
  16. You can keep the cake in the fridge and enjoy it cold on a hot summer day… delicious and fresh!

watch how to make a Classic Sponge Cake here:

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