Sour Cream Blueberry Coffee Cake
This stunning Blueberry Cream Layer Cake features golden sponge layers filled with luxurious cream and fresh blueberries. Perfect for special occasions, each slice reveals beautiful berries suspended in creamy filling, crowned with fresh blueberries on top. The combination of light cake, smooth cream, and juicy berries creates an elegant dessert that's sure to impress.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1¼ cups whole milk
- Zest of 1 lemon
For the Cream Filling:
- 16 oz cream cheese softened
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 3 cups fresh blueberries plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
Mix dry ingredients:
- Whisk together flour, baking powder, and salt
- Set aside
Make cake batter:
- Cream butter and sugar until light and fluffy (5 minutes)
- Add eggs one at a time, beating well
- Mix in vanilla and lemon zest
- Alternate adding flour mixture and milk
- Mix until just combined
Bake:
- Divide batter between pans
- Bake 25-30 minutes until done
- Cool completely
Make filling:
- Beat cream cheese until smooth
- Whip heavy cream with powdered sugar separately
- Fold together with vanilla
Assemble:
- Split each cake layer horizontally
- Spread cream between layers
- Add blueberries in cream
- Frost outside
- Top with fresh blueberries