Blueberry Gateau
Indulge in the luscious layers of a homemade Blueberry Gateau, a stunning dessert that's as delightful to look at as it is to taste. This elegant cake begins with soft, buttery layers infused with fresh or frozen blueberries, providing a burst of fruity sweetness in every bite. It's generously filled and frosted with silky whipped cream, sweetened just enough to complement a luxurious spread of blueberry jam nestled between the layers. Finished with a light dusting of icing sugar and fresh blueberry garnishes, this cake is perfect for special occasions or a weekend treat. Whether you're a seasoned baker or a beginner, this recipe remains approachable with its simple preparation, making it a show-stopping centerpiece for your dessert table. With keywords like "blueberry layer cake," "whipped cream frosting," and "easy berry desserts," it's a must-try for anyone who loves the irresistible combination of fruity and creamy flavors.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 120 grams Unsalted butter
- 3 large Eggs
- 10 grams Baking powder
- 100 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 150 grams Blueberries (fresh or frozen)
- 250 milliliters Whipping cream
- 30 grams Powdered sugar
- 100 grams Blueberry jam
- 10 grams Icing sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a large bowl, cream together the butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour and baking powder. Gradually add these dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the blueberries using a rubber spatula. Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes cool, prepare the whipped cream. In a chilled bowl, whip the whipping cream and powdered sugar until stiff peaks form. Set aside in the refrigerator until ready to use.
Once the cakes are completely cool, spread an even layer of blueberry jam on the top of one cake layer. Spread a layer of whipped cream over the jam, then gently place the second cake layer on top.
Spread the remaining whipped cream over the top and sides of the cake for a smooth finish. Optionally, pipe additional whipped cream along the edges or top of the cake for decoration.
Sprinkle icing sugar lightly over the cake for a final touch. Garnish with a few fresh blueberries if desired.
Refrigerate the cake for at least 1 hour before serving to allow it to set. Slice and enjoy!
Nutrition Facts
Calories |
3829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.7 g | 265% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 444.3 g | 162% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 258.9 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 802 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
