Description
A light and fluffy Blueberry Cloud Cake with fresh blueberries and creamy whipped frosting — perfect for celebrations or everyday baking.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ¾ cup whole milk
- 1 ½ cups fresh blueberries (lightly tossed in 1 tablespoon flour)
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup blueberry preserves (optional swirl)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in the floured blueberries.
- Divide batter evenly between prepared pans and bake for 25–30 minutes.
- Cool completely on a wire rack.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread whipped cream between layers and over top and sides. Swirl in blueberry preserves if desired.
- Chill for at least 30 minutes before slicing.
Notes
- Toss blueberries in flour to prevent sinking.
- Do not overmix the batter.
- Use room temperature ingredients for best texture.
- Chill bowl before whipping cream for more stable peaks.
- Slices best when chilled briefly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 85mg