Blueberry Cream Cake

This blueberry cream cake is made up of layers of vanilla scented cake filled with homemade blueberry jam, frosted and filled with mascarpone cream and covered with lots of juicy blueberries.

Blueberry Cream Cake

INGREDIENTS
  1. 2 cups blueberries (fresh or frozen)
  2. 6 tbsp. sugar
  3. ¼ cup water
  4. 1 tbsp. orange liqueur (Grand Marnier)
  5. 1 tsp. orange zest (optional)
  6. 2-3 cups fresh blueberries for decoration
Cake:
  1. 2/3 cups (150 g) butter, room temperature
  2. 1 cup (200 g) granulated sugar
  3. 2 large eggs
  4. 2 tsp. vanilla
  5. 2 cups (230 g) cake flour
  6. 2 tsp baking powder
  7. 1 1/3 (300 ml) cup milk
Frosting:
  1. 2-1/2 cups (625 ml) heavy whipping cream (35%)
  2. 1 (275g) tub of mascarpone cheese
  3. 1 cup (100 g) confectioner sugar
  4. 2 tsp vanilla
METHOD
CAKE
  • Preheat the oven to 350°F; and line 2 x 6" round cake pans with parchment circles.
  • Cream butter with sugar until light and creamy.  Whisk in eggs and vanilla until well mixed. 
  • In another bowl, sift cake flour with baking powder.